Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

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Make Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. 

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.

One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!

Ingredients for 2 portions:

2 large boneless, skinless chicken breasts (about 8-10 ounces each)

salt, freshly ground black pepper and cayenne to taste

1 tablespoon olive oil for searing

1/4 cup chicken broth for the pan

For the garlic breadcrumbs:

3 tablespoons unsalted butter

1/2 cup panko breadcrumbs

3 finely crushed or minced garlic cloves

1 tablespoon finely chopped Italian parsley

2 tablespoons grated Parmigiano-Reggiano

For the “glue:”

1 tablespoon mayo

1 teaspoon balsamic vinegar

1 1/2 teaspoon Dijon mustard

For the optional pan sauce:

1/3 cup chicken broth

juice from 1 lemon

1 teaspoon balsamic vinegar

salt and freshly ground black pepper to taste

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A Gracious Way to Welcome Fall......

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Make A Gracious Way to Welcome Fall......

It’s cooking season again … time to ease back into the roasting routine. This veal striploin makes a fabulous weekend roast in fall. We paired it with pancetta lardons, wild chanterelle & mixed mushrooms for earthy flavor, and finished with a silky pan sauce. This comforting dish is perfect for autumn and is not only super easy but special enough for company or any special occasion meal.

Veal Roast with Pancetta & Mushrooms

Serves 6 to 8

Total time:  45 minutes

Ingredients

1 3 to 4 lb Veal Striploin

Kosher salt & freshly ground black pepper

3 ounces  French Pancetta, cut into 1/2-inch lardons

Extra light olive oil

3 medium shallots, finely chopped

1 lb of wild mixed mushrooms, trimmed

3/4 pound fresh Chanterelle mushrooms, cut in half

1 tbsp fresh thyme leaves

3 fresh sage leaves, finely chopped

1 cup dry white wine

7 oz veal demi-glace

3 tbsp black truffle butter*

3 tbsp chopped flat leaf parsley

Mashed potatoes, for serving

Preparation

Preheat oven to 425 degrees F.

Veal Roast

Trim the striploin of excess silver skin and tie with butcher’s twine at 2-inch intervals to create a uniform shape. Season the roast with salt and pepper.

In a large oven-proof skillet or stainless steel roasting pan over medium heat, sauté French pancetta until fat has rendered and lardons are golden and crisp. Remove with a slotted spoon and set aside.

Raise heat to medium-high and add about a tbsp of oil to the rendered fat. Brown the roast on each side, about 6 minutes total. Place in oven and roast until an instant-read thermometer inserted into the thickest part of the roast registers 140 degrees F, about 20 minutes. Transfer roast to a carving board and rest tented with foil.

 Mushrooms and Shallots

Carefully pour off all but about 3 tablespoons of oil; place pan over medium-high heat. Add shallots and mushrooms, season with salt and pepper. Sauté until mushrooms are golden brown and just cooked through, about 5-6 minutes. Add thyme and sage, sauté about 1 minute more. Add wine, scraping up any browned bits on the bottom of the pan. Cook until wine is reduced by half, about 5 minutes. Stir in demi-glace and continue to cook until mixture is reduced enough to coat the back of a spoon. Stir in truffle butter and add parsley. Taste for seasoning, add salt and/or pepper if needed.

Remove string from roast and slice against the grain. 

Plating/Presentation

Place veal on a lipped platter, pour mushroom mixture over the top, garnish with the French pancetta lardons, and serve immediately with mashed potatoes on the side.

*Truffle Butter

In a small mixing bowl, combine the butter and truffle oil, to taste, together. Season with salt to taste. On a large piece of plastic wrap, spoon the butter/truffle mixture and form into a log, about 1-inch thick. Wrap the log tightly. May also transfer the butter to a ramekin or crock, and cover securely. Refrigerate for up to 3 days, or freeze for up to 1 month. You certainly can use fresh black truffles for this recipe, but to save hundreds of dollars, the truffle oil works quite well. Be careful though, too much truffle oil will completely over power anything that it's combined with.

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Masterpiece!

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Make Masterpiece!

This stunning recipe looks harder than it is. The flaky pastry can be store-bought (it doesn’t get easier!) and if you can tie shoes, you’ll be adept at creating this braided look. Packed with delicious chicken confit, mixed mushrooms, spinach, truffle butter béchamel, and two types of cheese, this is a whole new level of comfort food.

Chicken Confit Pastry with Mushrooms, Spinach, & Truffle Butter Béchamel

Ingredients

Chicken Confit

2 already prepared chicken leg and thigh confit

or

2 chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

2 large shallots, unpeeled, quartered

1 head of garlic, unpeeled, halved crosswise

8 sprigs thyme, divided

1 1/2 cups olive oil

(BTW... A prepared rotisserie chicken works wonderfully as well!)

Filling

4 tablespoons black truffle butter, divided use/bechamel

1 medium shallot, finely chopped

2 cloves garlic, finely chopped

1/3 lb wild mushrooms, chopped

Kosher salt & freshly ground black pepper

1 teaspoon fresh thyme leaves, chopped

1 cup fresh baby spinach leaves, roughly chopped

Truffle Butter

1 pound unsalted butter, room temperature

White truffle oil to taste

Coarse sea salt or fleur de sel

Bechamel

2 tablespoons all-purpose flour

1 cup whole milk

dash of fresh nutmeg

Puff Pastry

1 sheet best quality frozen puff pastry, thawed in the fridge

2 ounces Asiago cheese, grated

2 ounces young Fontina cheese, grated

Preparation

Chicken Confit (if using ready made)

Remove skin from the chicken leg confit, discard. Remove all the meat from the bones; chop into ½-inch chunks. Set aside.

Chicken Confit From Scratch

Preheat oven to 275°F. Season chicken legs with salt and pepper on both sides and nestle into a 11/2-quart baking dish. Arrange shallots, garlic, and 6 thyme sprigs around chicken and pour oil over. Bake until chicken is cooked through and tender and shallots and garlic have started to caramelize, 2–2 1/2 hours.

When cooked, remove chicken from the oven. Pour off infused oil. Let cool. Remove all the meat from the bones; chop into ½-inch chunks. Set aside.

Truffle Butter

In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste.  On a large piece of plastic wrap, spoon the butter/truffle mixture and form into a log, about 1-inch thick. Wrap the log tightly. May also transfer the butter to a ramekin or crock, and cover securely. Refrigerate for up to 3 days, or freeze for up to 1 month.  You certainly can use fresh black truffles for this recipe, but to save hundreds of dollars, the truffle oil works quite well.  Be careful though, too much truffle oil will completely over power anything that it's combined with.

Filling

In a medium skillet over medium heat, melt 2 tablespoons of truffle butter. Add shallot and garlic, sauté until shallots are soft and garlic is fragrant, about 3 minutes. Add mushrooms and thyme; season with salt and pepper. Raise heat to medium-high and continue to sauté until mushrooms have exuded their liquid and are golden brown, about 6-7 minutes. Remove from heat and stir in spinach and reserved chicken confit, set aside.

Bechamel Sauce

In a small saucepan over medium-high heat melt remaining 2 tablespoons truffle butter. Whisk in flour and cook until flour is golden brown, whisking occasionally, about 3 minutes. Gradually whisk in milk until smooth. Lower heat to medium-low and cook, whisking until mixture is thickened and completely smooth, about 3 minutes. Season béchamel to taste with salt, pepper, and nutmeg if using; set aside.

Puff Pastry

On a lightly floured work surface roll out pastry to about a 12×12 inch square. Move pastry to a sheet pan lined with a silicone baking mat or 2 layers of parchment. Visually split the pastry into thirds horizontally and gently mark with the back (dull side) of a knife. At the top of the sheet, cut 3/4” strips at a 45-degree angle on each outer third.

Spread half of the béchamel evenly over the center section of the pastry. Sprinkle 1/2 of the grated cheeses over the béchamel then spread chicken/mushroom mixture on top. Spread remaining béchamel over the chicken/mushroom mixture along with the remaining cheese.

Fold over the top edge of the pastry, middle portion (to prevent the filling from leaking out) then stretch the top right strip across the filling and tuck under. Repeat with the top left strip, crossing the first. Continue with the remaining strips, alternating sides until you reach the bottom 2 strips. Fold the bottom edge up over the filling (again to prevent the mixture from leaking out) and secure by folding over the last 2 strips, tucking them under the pastry. Chill braid in the fridge for about 15 minutes before baking.

Preheat oven to 400 degrees F.

Bake until pastry is puffed and deeply golden and filling is bubbling, about 25-30 minutes. Cool for about 10 minutes before serving.

Plating/Presentation

Slice with a sharp serrated knife and then plate.  A delicious chilled mixed green salad would be wonderful particularly if it's dressed with a light citrus vinaigrette. Cut just what you are going to serve. Leaving whats left whole will keep better in the refrigerator.

Recipe tips: Depending on the size of your puff pastry, you may have a little extra filling leftover. It’s delicious tossed with pasta, olive oil, and a little Asiago cheese.

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The Perfect Sunday Meal!

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Make The Perfect Sunday Meal!

The molasses harks back to a more traditional New England treatment, while the balsamic vinegar can be contributed to Italian  culinary roots creating a marinade that is a syrupy glaze slathered over the pork letting it soak up the flavors before and during roasting.

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

Serves 10

Total time: 4 hours

Ingredients

1 cup balsamic vinegar

1/2 small onion, coarsely chopped

6 thyme sprigs

2 cups chicken stock, preferably homemade

1 cup unsulfured molasses; Grandmas brand or another quality product

2 tablespoons dried mustard; Coleman's preferred

1/4 teaspoon crushed red peppers

Two 5-bone pork loin roasts, chine bones removed (about 4 pounds each)

Kosher salt

2 garlic cloves, thinly sliced

2 rosemary sprigs, broken into 2-inch pieces

Preparation

In a medium saucepan, combine the balsamic vinegar with the onion and 2 thyme sprigs and boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the saucepan and boil over moderately high heat until reduced to 1 cup, about 10 minutes. Add the balsamic reduction and boil until the liquid is thickened and reduced to 2/3 cup, about 15 minutes.

Strain the balsamic sauce. Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool.

Place the pork roasts on a large rimmed baking sheet and season generously with salt. Coat the roasts with the glaze and let stand for 30 minutes, brushing occasionally (the glaze will slide off the meat).

Preheat the oven to 300°F. 

Set a rack in a large roasting pan. Transfer the roasts to the rack, allowing the glaze to drip back onto the sheet. Top the roasts with the remaining 4 sprigs of thyme and the garlic and rosemary; season with salt. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours, until it is richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°. Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting.

Transfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes. 

Plating/Presentation

Carve the roasts into chops and arrange on a platter. Drizzle with the reserved balsamic sauce and serve. Nestle around the chops, wild mushrooms, pearl onions, new baby potatoes and roasted garlic heads/bulbs.

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Wonderful Tender, Crumbly and Delicious!

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Make Wonderful Tender, Crumbly and Delicious!

Wonderfully tender shortbread cookies with just a touch of savory rosemary mixed in kissed with a tangy and sweet Valencia orange marmalade and baked to perfection....perfect anytime or with that quiet time cup of tea.

Rosemary Orange Thumbprint Cookies Valencia

Makes 24

Total time:  1 hour 45 minutes including chill time

Ingredients

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon snipped fresh rosemary

1/4 teaspoon salt

3/4 cup butter, softened

1/3 cup powdered sugar

Few drops almond extract

1/4 cup orange marmalade

Powdered sugar

Preparation

In a small bowl stir together flour, cornstarch, rosemary, and salt; set aside.

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar and the almond extract; beat until combined.

Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Wrap and chill dough for 1 hour or until easy to handle.

Preheat oven to 325 degrees F

Line two baking sheets with parchment paper; set aside. Shape dough into twenty-four 1-1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 teaspoon marmalade into center of each.

Bake about 14 minutes or until edges are lightly golden. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. Sprinkle with additional powdered sugar.

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Pig in a Pumpkin – Trick and Treat

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Make Pig in a Pumpkin – Trick and Treat

Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but also made for an absolutely stunning presentation. This looked so good, that many people might think it was faked, which really is the ultimate compliment.

While this would work in any pumpkin, try to find ones sold as “sugar,” or “pie” pumpkins,” since they have a thicker, sweeter flesh, compared to the ornamental ones sold for jack-o'-lantering. I believe the variety I used was called “cannonball,” but simply look for round, heavy-feeling varieties about the size of a volleyball, displayed in the produce department, and not outside, or in front of the store.

As I said in the video, you can season this anyway you want, but regardless of what exactly goes in your gourd, make sure you roast it until the meat is tender. How long will depend on the size of course, so be sure to test the meat as it cooks. The only thing I’d do differently next time, would be to pour in a little more cider after a few hours in the oven, since a lot of it evaporated as it roasted, and I wanted more “sauce” when I was done.

After you remove the meat for service, ladle out all the braising liquid, and let it sit for a few minutes, so you can skim off most of the fat. Thanks to the little bit of flour on the pork, it should have a nice thickness, but you can always adjust that with some more roux. Or, simply make a sauce separately, and then just spike it with your drippings.

Also, if you wanted to add another step, you could use a blender to make a smoother sauce, but I’ll leave that up to you. Either way, if you’re looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I couldn’t think of a better, or more beautiful way, which is why I really hope you give this a try soon. Enjoy!

Ingredients for one Pig in a Pumpkin:

1 volleyball-sized cooking pumpkin

3 1/2 to 4 pounds of boneless pork shoulder

1 rounded tablespoon kosher salt (the pumpkin will absorb some of this)

2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 teaspoon crushed fennel seeds

1 tablespoon freshly chopped rosemary

1/3 cup thinly sliced shallots

- garlic and sage would have also been great here

2 tablespoons flour to coat pork

1 tablespoon olive oil for browning meat

at least 2 cups hard cider, or more if you can fit it in before or during cooking

- I roasted mine at 350 F. for about 4 hours

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Oysters...The Pearl of the Ocean...I think NOT

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Make Oysters...The Pearl of the Ocean...I think NOT

I was surprised at how many people turned their noses up at the idea of scallops for dinner....but I think that most of them, one, never had one, or two, had them prepared badly. What ever the case, here is a simple and quick preparation that will certainly turn heads and not noses!

Steamed Scallops with Ginger & Spring Onion

Serves 4 (3 scallops each)

Total time: 15 minutes

Ingredients

3 tablespoons Shaoxing rice wine

1 tablespoons light soy sauce

½ teaspoon sesame oil

1 teaspoon sugar

12 scallops with roes attached

4 cm (thumb sized piece) fresh ginger, grated

3 spring onions, finely sliced

Chinese Five Spice , pinch

Red bell pepper finely julienned.

Coriander leaf to garnish

Preparation

To make the marinade combine the wine, soy sauce, sesame oil and sugar in a bowl and mix well.

Place the scallops in a steamer. Top each scallop with a teaspoon of the marinade, a small amount of ginger, spring onion, julienned red pepper and a pinch of  Chinese 5 Spice.

Place the steamer over a pan of boiling water, cover and steam for 3 to 4 minutes.

Plating/Presentation

To serve, feature the scallops in a cleaned scallop shell.  Spoon a tablespoon of the marinade over each scallop and garnish each with a coriander leaf. Serve with a citrus rice, chilled crisp mixed green salad and a Pinot Grigio.

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The Perfect Little Spicy Bite!

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Make The Perfect Little Spicy Bite!

Salsa Verde Honey Lime Chicken Taco Cups might just be the perfect bite! Cheesy, sweet, spicy, juicy chicken packed into baked crispy, taco wonton cups topped with the option of creamy, sweet and tangy Mango Salsa! These layered bites make a fun, easy, satisfying dinner or a winning crowd pleasing appetizer everyone will eat right up!

Salsa Verde Honey Lime Chicken Taco Cups

Makes 24

Total time:  32 minutes not including slow cooker chicken time of 2 to 7 hours depending on the temperature of your slow cooker.

Ingredients

Slow Cooker Salsa Verde Honey Lime Chicken

2 pounds boneless skinless chicken breasts (including thighs would work well as well)

1 tbsp olive oil

1 cup mild salsa verde

1/3-1/2 cup honey

1/2 cup lime juice

1 1/2 tsp chili powder

1 1/2 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 tsp black pepper

1 15 oz. can black beans, rinsed and drained

Easy Mango Guacamole

1 large Avocado, peeled and pitted

1 mango, chopped

2 tbsp sour cream

1 tbsp lime juice

1 tbsp mayonnaise

1/4 tsp garlic powder

1/4 tsp ground cumin

salt and pepper to taste

Presentation

Hot sauce to taste

24 wontons wrappers 

1/2 cup shredded Monterrey Jack Cheese, more or less

Optional Garnishes

lettuce

tomatoes

cilantro

sour cream

salsa

fresh lime

Preparation

Slow Cooker Salsa Verde Honey Lime Chicken

Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.

Easy Mango Guacamole

While chicken is cooking, make the guacamole by adding all of the ingredients to a medium bowl EXCEPT mangoes. Mash guacamole to desired consistency then stir to fully incorporate sour cream and mayonnaise. Stir in mangoes. Season with salt and pepper and additional lime juice to taste. Refrigerate.

Preheat oven to 375 degrees F.

Wonton Shells

Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.

Scoop about 2 tablespoons of Chicken into each wrapper and top with approximately 1 teaspoon cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy. Broil cheese until golden if desired.

Plating/Presentation

Top taco cups with lettuce, Mango Guacamole and any other garnishes you would like. Serve with margaritas, any other light, delicious cocktails or beer!

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Skippy® Peanut Butter Halloween Fudge

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Make Skippy® Peanut Butter Halloween Fudge

Skippy® Peanut Butter Halloween Fudge

This recipe is made with two types of fudge and is a very easy to make.  It is perfect for Halloween treats.  Skippy® Peanut Butter and chocolate are a classic combination that just can’t be beat and super delicious!

Serves 36

Prep time:  5 minutes (chill time, 1 hour)

Cooking time: 5 minutes

Ingredients

For the chocolate layer

225g Milk Chocolate, broken into pieces

200g condensed milk

30g unsalted butter

For the peanut butter layer

225g unsalted butter, cubed

250g Skippy® Creamy Peanut Butter

½ tsp vanilla extract

400g icing sugar, sieved

Green food colouring (optional)

Halloween decorations (optional)

Method

1.    Line a 20cm x 20cm square baking tray with foil, leaving a 5 cm overhang on the sides.  Grease the foil.

2.    For the chocolate fudge, place the chocolate, butter and condensed milk in a microwaveable bowl.  Heat for 1 minute, then stir and heat for an additional 30 seconds or until fully melted and stir until smooth.  Place in the lined baking dish and press the fudge into an even layer.

3.    Now place in the freezer whilst you make the peanut butter fudge.

4.    For the Skippy® Peanut Butter layer, add the peanut butter, butter and vanilla extract to a microwavable bowl.  Heat in 30 second increments until fully melted.  Stir until smooth and then gradually add the icing sugar whilst stirring continually.  When all mixed through add the green food colouring until you get your preferred Halloween colour.

5.    Pour the peanut butter mixture over the chocolate layer and decorate with any Halloween shapes. 

6.    Chill until firm, then use the foil to lift out the fudge and cut into 36 squares.  Happy Halloween!

Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com

 

SKIPPY® EXTRA CRUNCHY Peanut Butter

Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness. 

SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.

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It May Be A Little Early...Or Is It?

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Make It May Be A Little Early...Or Is It?

With the holidays fast approaching, both Thanksgiving and Christmas, it's time to do a little culinary experimenting to see if you can find that "one" new dish that you are going to introduce your family and friends to at dinner.  Holidays are about traditions, but who says that generations from now you aren't credited with one of them....a delicious side dish!  This next recipe may have a couple of ingredients you have heard and know about, but have you used them?

Chestnut, Walnut & Fennel Sauté

Serves 6

Ingredients

1 1/2 cups (ready-to-use chestnuts; cooked and skinless)

20 pearl onions, blanched and peeled

2 tablespoons sugar

2 tablespoons Black Truffle Butter

2 tablespoons unsalted butter

1 fennel bulb, cut into fine julienne, fronds reserved

4 shallots, cut lengthwise into eighths

1/2 cup walnut halves

Duck and Veal demi-glace, as needed

Salt and freshly-ground black pepper

Preparation

Melt 1 tablespoon of butter each in two medium sauté pans over medium-high heat. Add the onions to one and the chestnuts to the other and cook, stirring frequently, until the onions and chestnuts have started to turn golden brown. Season with salt and pepper and sprinkle each pan with 1 tablespoon sugar. Continue cooking the vegetables, stirring frequently to prevent burning, until evenly glazed and caramelized. Set aside.

Melt 2 tablespoons truffle butter in a large skillet over high heat and add shallots. Season with salt and pepper and cook until the shallots are translucent, one to two minutes. Add fennel and cook for another couple of minutes, stirring frequently, until the fennel and shallots have started to color. Adjust seasoning with salt and pepper, if needed.

Add glazed chestnuts and onions to the pan with the shallots and fennel and cook everything together for another minute or so. Adjust seasoning with salt and pepper and add demi-glace by the tablespoon-full if the mixture seems dry. You may not need the demi-glace. 

Plating/Presentation

Stir in walnuts and garnish with the fennel fronds and serve in a beautiful ceramic bowl, family style.

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Sweet Potato Soufflés – Even Easier Than Easy

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Make Sweet Potato Soufflés – Even Easier Than Easy

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them into your batter without knocking all the air out, there’s really not much that can go wrong. 

And that’s with the traditional method, which requires making a saucy base first. These soufflés are even easier than that, since mashed sweet potato is the base. I like to microwave my sweet potatoes, mostly because it’s faster, but you can certainly roast them in a 375 F. oven instead. Just prick them as shown, and bake for as long as it takes to get them very soft. I’d love to give you a time, but that depends on the size.

I kept these very plain, so as not to distract you, but you can add all sorts of things. Cheese, bacon, and herbs, just to name a few. And that’s for savory applications, since these will also shine as a dessert. Just add some maple syrup or brown sugar to the mashed potatoes, to taste, along with appropriate spices, like cinnamon, nutmeg, and allspice, and you'll be in for quite the seasonal treat. But, no matter how you flavor these, or which course you serve them, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 to 6 Sweet Potato Soufflés:

2 teaspoon room temp butter to grease ramekins (mine were 5 oz. size)

4 large room temperature eggs, separated

1 cup mashed sweet potatoes

1 teaspoon kosher salt, or to taste

pinch of cayenne

1/4 cup milk                                                 

crispy fried sage leaves to garnish, optional

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Not Really a Dessert, But Maybe it Should Be!

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Make Not Really a Dessert, But Maybe it Should Be!

It's in a food category all by itself! Bread, but not really, sweet, but not totally, salty, but just enough, and bacony....wait Bacon?  A delicious brown sugar and butter topping with pecans and you heard it right, bacon which imparts a wonderful salty and smokey foil to the sweetness of the maple and pecan caramelized topping.

Bacon Maple Pecan Sticky Buns 

Makes  9 buns

Ingredients

2/3 cup whole milk

3 tbsp sugar

1 1/2 sticks unsalted butter, divided 

1 3/4 tsp active dry yeast

1 large egg, lightly beaten

2 1/2 cups bread flour

1 tsp kosher salt, divided use

1 pack Applewood Smoked Bacon

1/2 cup packed brown sugar, divided 

1/4 cup grade quality maple syrup 

1 cup pecan halves, lightly toasted and coarsely chopped

1 tbsp ground cinnamon

Reserved bacon fat

Preparation

Make the dough

In a small saucepan over medium-low heat, stir together milk, sugar, and 6 tablespoons of the butter. Heat until butter is just melted. Pour mixture into the bowl of a stand mixture fitted with a dough hook. Cool until mixture reaches about 110 degrees F. Sprinkle yeast over the top and stir gently. Let sit until yeast blooms (bubbles) and is slightly foamy, about 10 to 15 minutes.

Add flour, egg, and 1/2 teaspoon of the salt. Mix on medium-low until dough becomes smooth and elastic, about 5 minutes. Remove the dough, kneading into a smooth ball, then return to the bowl and cover with a clean dish towel. Proof (rise) the dough in a warm place until doubled in size, about 60-90 minutes. While the dough rises, prepare the other components.

Preheat oven to 375 degrees F.

Arrange bacon slices on a rack set over a rimmed sheet pan. Bake until bacon is cooked through and just crisped, about 15 minutes. Cool the bacon. Carefully pour the rendered bacon fat into a small bowl and set aside. Take 3 bacon slices and chop very fine; set aside. Take remaining bacon and coarsely chop; set aside. Brush a little reserved bacon fat into an 8” square baking pan.

To a medium saucepan over medium heat, add remaining 6 tablespoons butter, maple syrup, 1/4 cup brown sugar, and remaining 1/2 teaspoon salt. Cook until mixture reaches 212 degrees F on a candy thermometer; remove from heat.

Pour the caramel mixture into prepared baking pan. Add pecans in an even layer. Add coarsely cut bacon in an even layer. Set aside.

In a small bowl, stir together finely chopped bacon, cinnamon, and remaining 1/4 cup brown sugar; set aside.

When the dough has risen, remove to a lightly floured surface and knead gently a few times. Roll dough into a 10” square. Brush dough with a generous layer of reserved bacon fat. Spread sugar/bacon filling evenly over the surface. Starting at the bottom edge, roll dough up tightly into a log. Using a serrated knife, cut log into 9 even slices. Place rolls cut side up in the pan, cover with the dish towel, and proof (rise) until rolls are doubled in size, about 1 hour.

Preheat oven to 375 degrees F.

Place pan on a baking sheet and bake until rolls are nicely browned and firm, about 30 minutes.

Cool pan on a wire rack for about 5 minutes then place a serving plate or tray on top and invert. Carefully remove pan (caramel will be hot!) and allow to cool a bit before serving. 

Note:  Leftover rolls can be kept covered at room temperature for about 2 days.

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Not Your Typical Chicken and Mushrooms!

Learn how to do Not Your Typical Chicken and Mushrooms! for your friends and family. this revenue from Not Your Typical Chicken and Mushrooms! it is delicious

Make Not Your Typical Chicken and Mushrooms!

This simple roast chicken recipe is another great transitional dish!  Serve with mashed potatoes or polenta and salad greens with a zippy vinaigrette. 

Roasted Chicken with Bacon and Morels

Serves 4

Ingredients

1 chicken, about 3 lbs
2 tbsp duck fat
Coarse salt & freshly ground black pepper
6 slices Applewood smoked bacon, diced(reserving one piece, chopped, for garnish)
1 shallot, chopped
1/2 pound Morel mushrooms, cleaned and halved*
Squeeze of fresh lemon juice
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
1/4 cup dry white wine (optional)
1 cup chicken stock
1/2 cup heavy cream

1/4 bunch of fresh parsley, stemmed and chopped. (for garnish)


Preparation

Preheat oven to 450 degrees F. 

Remove neck and giblets from the chicken cavity. Pat chicken dry with paper towels.

Generously season, inside and out, with coarse salt and freshly ground black pepper. Truss chicken with butcher's string. Rub softened duck fat over the skin. Place on a rack in heavy roasting pan. Roast for about 1 hour, or until chicken is golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Remove chicken from the oven and rest on a cutting board while you make the sauce.

Pour off excess fat from the roasting pan and place pan over medium-high heat. 

Add bacon and cook until just crisp. Add shallot and mushrooms, season with salt and pepper; sauté until shallots are translucent and mushrooms have softened. Stir in lemon juice, Dijon, and thyme; continue to cook about 1 minute more. Deglaze pan with white wine (if using), scraping up any browned bits from the bottom of the pan. When wine is nearly completely reduced, stir in chicken stock. Simmer until sauce has thickened enough to coat the back of a spoon. Turn heat down to low and stir in cream. Thicken to your liking. 

Plating/Presentation

Cut chicken into quarter portions.  On a warmed dinner plate, lay down a portion of mashed potatoes or polenta.  Place the chicken on top of the potatoes or polenta and spoon over the bacon and mushroom sauce. Garnish with reserved chopped bacon parsley. 

I would also serve this dish with a crisp, chilled mixed green salad with a zesty vinaigrette which will compliment the sauce. Anything creamy will fight with the lushness of the sauce.

Note*

Being that the season for fresh morels isn't until April, you can use dried Morels that have been re-hydrated, Chanterelles or a good flavor substitute and generally available quite a bit more often, Procini.

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