Thursday, December 3, 2009
spot the cat
Our cats think that our Christmas tree is a real tree that we brought in from outside. Thus, they always sit under it and nip at the branches.
Wednesday, December 2, 2009
chicken piccata
So foodnetwork.com gets the credit for this one. Giada De Laurentiis has a show with really simple recipes. I love Chicken Piccata, but had never made it before. If I can do it, anyone can. The prep time was 45 minutes...not bad. Everyone said they liked it..Dan, Sadie and Dad better not be lyin!
Here's the recipe:
Ingredients
* 2 skinless and boneless chicken breasts, butterflied and then cut in half
* Sea salt and freshly ground black pepper
* All-purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
That looks like a TON of capers, but it wasn't that many. The sauce was way lemony and good, I would use less capers next time and make more of the brown butter/lemon sauce for the pasta.
Here's the recipe:
Ingredients
* 2 skinless and boneless chicken breasts, butterflied and then cut in half
* Sea salt and freshly ground black pepper
* All-purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
That looks like a TON of capers, but it wasn't that many. The sauce was way lemony and good, I would use less capers next time and make more of the brown butter/lemon sauce for the pasta.
Tuesday, December 1, 2009
sam the chef? i dunno.....
Since I have moved up to Idaho, I have been cooking a TON more than usual. Something about having a kitchen at my disposal, not to mention all the free time I have now compared to Texas. Anyway, I want to post recipes here so that I can keep track of what I am cooking. Tonight I made a sausage & kale soup with some flat french bread for dinner. It turned out pretty good, although the soup turned into more of a stew. We had flat french bread growing up all the time, so it was great to be able to make it again, well for the first time (mom always made it before). I don't have any pics this time, hopefully next time!
_______
Sausage & Kale Soup:
Ingredients:
* 6 ounces turkey kielbasa, sliced
* 1 large onion, chopped
* 1 large clove garlic, chopped
* 1 teaspoon olive oil
* 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
* 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
* 4 cups water
* 2 carrots, sliced
* 1 teaspoon dried leaf marjoram, crumbled
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup uncooked long-grain white rice
Directions:
Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.
Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
Flat French Bread:
Ingredients:
2 tblsp. yeast
2 cups water
1 tblsp. sugar
2 tsp. salt
4 cups flour
1/2-1 stick melted butter
1/2 cup (or so) sesame seeds
Directions:
Dissolve the yeast and sugar in the water. Make sure the water is warm. Let sit for 5 minutes to dissolve. Stir in the salt and flour. Cover and let rise until your dough has doubled (about 1.5 hours).
Grease a 10 1/2 x 15 1/2 pan well on all sides. Press and spread your dough into the pan. Cover the dough with the butter and sesame seeds. Let rise for another hour in the pan while covered.
Bake at 400 degrees for 20 minutes and then at 350 degrees for another 10 minutes or until the top is golden brown.
Thanks to my Aunt Shannon for this recipe and she makes it so much better than I do.
____
Yum! Maybe I am watching too much Food Network. Yup...that's it.
_______
Sausage & Kale Soup:
Ingredients:
* 6 ounces turkey kielbasa, sliced
* 1 large onion, chopped
* 1 large clove garlic, chopped
* 1 teaspoon olive oil
* 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
* 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
* 4 cups water
* 2 carrots, sliced
* 1 teaspoon dried leaf marjoram, crumbled
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup uncooked long-grain white rice
Directions:
Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.
Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
Flat French Bread:
Ingredients:
2 tblsp. yeast
2 cups water
1 tblsp. sugar
2 tsp. salt
4 cups flour
1/2-1 stick melted butter
1/2 cup (or so) sesame seeds
Directions:
Dissolve the yeast and sugar in the water. Make sure the water is warm. Let sit for 5 minutes to dissolve. Stir in the salt and flour. Cover and let rise until your dough has doubled (about 1.5 hours).
Grease a 10 1/2 x 15 1/2 pan well on all sides. Press and spread your dough into the pan. Cover the dough with the butter and sesame seeds. Let rise for another hour in the pan while covered.
Bake at 400 degrees for 20 minutes and then at 350 degrees for another 10 minutes or until the top is golden brown.
Thanks to my Aunt Shannon for this recipe and she makes it so much better than I do.
____
Yum! Maybe I am watching too much Food Network. Yup...that's it.
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