Peaceful Cooking

Sunday, August 9, 2009

4-Step Chicken and Individual Potato Gratins BakeSpace Style

I'm so excited about this....

I wouldn't call it a cook-off necessarily, but a few of my bestest BakeSpace buds and I have decided to make one or both of these recipes from Melissa d'Arabian: 5-Minute Individual Potato Gratins and/or Flexible 4-Step Chicken. Then we all decided to blog about our versions and see what we all came up with. Kinda like a Coast to Coast post....2 of us are on the east coast and the other 2 are on the west coast. So it's not a contest. Just great fun!

And fun I had.

I made both recipes. But on different nights with totally different "themes".

The first night I made the 4-Step Chicken

And the second night I made the 5-Minute Individual Potato Gratins

Let me start off by saying....both are keepers.

I'm going to tell you about the 4-Step Chicken first. I totally did not stick with the recipe Melissa listed. But then again, thats how she intended the recipe to be. I don't like thyme. I looked in my fridge to see what other fresh herbs I had and thought...hmm...cilantro will work. And I went from there.

Tip: Keep your herbs in a cup with about 1" of water, covered with a plastic bag, in the fridge. They keep for several days.

Flexible 4-Step Chicken

2 boneless skinless chicken breast halves butterfly cut

2 tablespoons diced jalapeno

1 tablespoon cilantro, chopped

Salt and Pepper to taste

about 1/2 or less teaspoon cumin

2 tablespoons Olive Oil

1/4 cup all purpose flour

1/2 red onion, thinly sliced

1/4 cup white wine

1/2 cup chicken broth

2 lemons, juiced

1 tablespoon buter

Season chicken with a salt and pepper and a sprinkle of cumin.

Heat a large pan over medium high heat and add the oil. Dredge the chicken in flour and saute the chicken until cooked through.

Set the chicken aside.

In the same pan, over low heat, saute the onions and jalapenos.

Add the wine, broth and lemon juice. Turn up the heat, deglaze the pan and continue cooking until slightly reduced....

Remove the pan from the heat and whisk in the butter. Season with salt and pepper to taste. Be careful...IMO the sauce is really spicy but with the chicken it mellows out quite a bit.

Spoon the sauce over the chicken....

As you can see from the picture at the top of this post, I served this with a tortilla and a side of sliced tomatoes and avocados, topped with Ranchero Queso Fresco. Even though only a sprinkle of cumin is used, you can still taste it's smokey flavor.

Oh...and for lunch the next day, I had the most awesome burrito from the leftovers.

I think next time I might not add as much jalapenos. It was a little too spicy for me, but really good!

And now...for the best of both recipes...the potato gratins. Although I don't think there's anything 5-Minute about them. What the hell does that mean? Seriously, it took more than 5 minutes to prepare with all the slicing and putting together. And it certainly didn't take 5 minutes to cook. And it took less than 5 minutes to eat one serving. So what was Melissa thinking when she named this dish??? I guess if you're doing a cooking show and all the prep work is already done for you, it might take 5 minutes to put them together? Hell, I don't know.

It's a good thing they were good! And ya...I changed up this recipe too! Sorry, I just can't help myself....what fun would it be if you didn't do your own thing? What fun is it if you don't dance to your own beat? right? I know you know what I'm talking about....admit it. You look at a recipe and instantly start thinking "oooooh...this would be soooo good if you did this or that and added some of those." It's the nature of the foodie / food lover beast.

btw...there should be a pile of Italian parsley in the picture. I pulled some out of the fridge but totally forgot about it until the gratins were halfway cooked. But it's ok....it worked out fine. You'll see.

5-Minute (x 10) Individual Potato Gratins

Vegetable spray

5 small - medium red potatoes, thinly sliced

1/2 cup mozzarella cheese

1/4 onion, thinly sliced

2 crimini mushrooms, sliced

Salt and Pepper to taste

3/4 cup heavy cream

1/4 or so of parmesan cheese, shredded

1 tablespoon Italian parsley, finely chopped

Preheat your oven to 375' F

Spray 8 muffin tins.

I have really really old muffin tins (I think they're older than I am) so I lined mine with foil first which turned out to be a great thing. I happened to read some of the reviews on Melissa's recipe (I rarely do that but I'm glad I did this time) and the most common complaint I saw was that fact that people couldn't get them to brown on the bottom properly or their gratins stuck to the tin. With the foil I was able to remove them easily and just plop them top side up on a plate....no fuss, no muss.

Anywaaaaaays....

Saute the mushrooms and onions until browned.

I put a layer of potatoes in the tins, then evenly divided the mushrooms and onions between all the tins. Next I divided the mozzarella cheese between the tins and stuffed more potatoes on top. Salt and pepper to taste. Spoon about 2 tablespoons of heavy cream over each gratin. Top with some shredded parmesan cheese.

Cover with foil and bake for 20 minutes. Remove the foil and sprinkle each gratin with the parsley and continue baking for another 20 minutes.

These little things are sooo good. They were the perfect side for my steak dinner.

I had originally thought about sauteing some garlic with the mushrooms and onions but because its Friday night, it's been a long week and my brain is fried...I forgot. But to be honest with you, I didn't miss the garlic. Which is a huge thing for me to say cuz I'm a total garlic hound!

I didn't end up using all the potatoes so I'll have to save them and make a breakfast burrito tomorrow or something.

Ok, I did mention that there were others from BakeSpace doing this, didn't I? Well, here's your chance to check out their versions.....Have fun exploring!!

You can check out Marguerite's version of the Individual Potato Gratins here (yum!):

She's the author of SprytesPlace

And you can see what Shane did here (drool!):

He's the author of CulinaryAlchemist

And here's what Michele came up with (delish!):

She's the author of MyItalianGrandmother

I had so much fun with this little "game" that we all played. I hope we get to do it again! And by now I've had 3 glasses of wine so I think it's safe to say....

I LOVE YOU MAN!!

Saturday, August 8, 2009

Leftovers for Breakfast

I love breakfast. I especially love breakfast for dinner. But what about some dinner leftovers for breakfast?

One day not so long ago, I made potato salad but had prepared too many potatoes.

Into the fridge those extra spuds went.

Later that day or maybe it was the next day (my memory is forever failing me) I had made chicken for dinner and had some leftover.

Into the fridge those extra cluckers went.

The next morning I was hungry. I didn't feel like pancakes or waffles. I didn't have any bacon (the horror of it!!).

Then what do I see? Ooooh...lets play that game...I spy! Remember that?

I spy with my tiny little eye.....something that is green! (noooo, it's not MOLD!!!)

I spy with my tiny little eye....something that is odiferous! (yeees, its edible!)

I spy with my tiny little eye....something that is featherless!

I spy with my tiny little eye.....something that no longer has eyes!

I spy with my tiny little eye....something that is orange!

I spy with my tiny little eye....something that is flat!

Ok, so I chopped up my green bell pepper, and minced my odiferous garlic and tossed it in a frying pan with my eye-less diced potatoes. (season with some S&P)

Then I chopped up my featherless chicken and heated that up.

hmm, I wonder why I didn't heat it all up in the same pan? or together? that was dumb.

Then I rolled it all up in my flat flour tortilla with some shredded orange cheddar cheese.

And Viola! You have leftovers for breakfast!

Ya I know, this was no great culinary experience...but it was fun playing the eye-spy game.

Wednesday, August 5, 2009

Salubrious Sunday on Cloud #9

I've had a few people ask me what salubrious means.....yeeees, it's real word. So for those of you who don't know and haven't / won't ask...here ya go:

sa⋅lu⋅bri⋅ous [suh-loo-bree-uh

–adjective

favorable to or promoting health; healthful: salubrious air.

With that said and done, let me tell you about Sunday's Salubrious Meal

From my Cooking Light Chicken cookbook (has some incredible photos in it...yep, bought the book cuz I was eating with my eyes first), I made Chicken with Rosemary Sauce. And from my Pillsbury Fast & Healthy cookbook I made Broccoli and Red Pepper with Lemon-Horseradish Sauce.

I've made the chicken several times over the past couple of years and it's always been a hit. The veggie side was a new experience that did not disappoint me.

Chicken with Rosemary Sauce

8 oz pasta, such as spaghetti, cooked according to package directions

2 teaspoons olive oil

4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup green onions, chopped

1/3 cup dry white wine

1 teaspoon minced fresh rosemary

1/2 cup fat-free, less sodium chicken broth

1/3 cup whipping cream

2 tablespoons green onions, chopped (for garnish)

Although this recipe is a Cooking Light recipe, its a little obvious that it can be lightened up quite a bit more without jeopardizing the flavor. At least not by much. I used whole wheat spaghetti. Instead of whipping cream, I used milk. I could've replaced the wine with more broth, and I have done so in the past, but this time I decided not to.

Start cooking your pasta so that it'll be done about the same time everything else it.

Heat oil in a large skillet over medium-high heat. Sprinkle the chicken with salt and pepper and cook for 3 minutes on each side or until lightly browned. (for more even, quick cooking I butterflied the chicken.)

Add 1/2 cup onions, white wine and rosemary and cook for 30 seconds. Stir in broth and continue cooking 2 more minutes or until chicken is done.

Add cream and cook 2 minutes.

Garnish the chicken with the remaining 2 tablespoons of green onions and serve over your pasta.

Pretty quick and easy, eh?

Well, check this out......

Broccoli and Red Pepper with Lemon-Horseradish Sauce

1 lb chopped broccoli spears

1 medium red bell pepper, cut into thin bite-size strips

Sauce

1/3 cup fat-free sour cream

2 teaspoons lemon juice

2 teaspoons Dijon mustard (if I have to use mustard, this is my preferred one)

1/2 - 1 teaspoon prepared horseradish

1/4 teaspoon salt

Steam broccoli and bell pepper until desired tenderness.

In a small bowl, mix sauce ingredients until smooth.

Pour sauce over veggies and eat.

Poof! All done! Yum!

Oh...I recommend that you prepare the sauce about 30 minutes beforehand so that the flavors mesh.

Oh...check this out. I have a grape theme thing going on in my kitchen. I think it started when I discovered a grape milk glass set that use to be my mother in laws. So the other day my daughter was at The Goodwill. She found a set of 4 grape plates. Immediately she sent me a picture (don't you just love cell phones JUST for times like this?) to see if I liked them. DUH! (does a bear shit in the woods?). And I got 4 grape plates for $1.99...total. Not each....but for all of them. Thats my bargain of the week.

And for the grand results:

Chicken with Rosemary Sauce (per listed recipe in cookbook):

Servings: 4

Calories: 480 (24% from fat)

Fat: 12.6 g (sat 5.6g, mono 4.4g, poly 1.4g)

Protein: 46.7g

Carb: 41.3g

Fiber: 2.9g

Chol: 126 mg

Broccoli and Red Pepper with Lemon-Horseradish Sauce

Servings: 6

Calories: 40 (from fat: 0)

Fat: 0

Chol: 0

Sodium: 170mg

Carb: 7g

Monday, August 3, 2009

Julie and Julia, and Chocolate Mousse

Where to begin with this one.

Hm, I s'pose the beginning would be a good start. Back in December a bunch of BakeSpace buds got together online and started reading The Julie / Julia Project. I thoroughly enjoyed the book. So much so that before I finished the 2nd chapter, I began this blog. (yep...you can blame the whole mess on that book!)

We soon discovered that a movie was being made about the book. OMG....the excitement and anticipation. Seriously, I, and many others have been waiting since for ever, for the movie Julie and Julia to come to theaters!

THEEEEEEEEN!!! BakeSpace set up a Julie and Julia Kitchen with recipes and everything....and had a really awesome contest where people got to win tickets to the advance screening!!!! Ok...this is like a foodies Christmas!

So...to make long story not so long...I participated in the contest and WON!! Yeah BABY I won!!! Two tickets for July 30th to attend the advance screening of Julie and Julia in Hollywood at the Arclight Theater.

This foodies was walking on sunshine.

And I shared my sunshine with my oldest daughter....

Sorry the picture sucks. I only had my cellphone on me and well....thats how it came out. (This was taken inside the theater before the movie started)

We both had such a wonderful time. Loved the movie!! Even if you're not a foodie....go see the movie. Its funny, charming, endearing....and it will make you hungry.

Not only did we see a fantastic movie, compliments of BakeSpace and Sony....

THANK YOU!!!!!!

But we were given the VIP treatment. We got a couple of freebies, ya ya...schwag..whaaat ever!! (but you gotta LOVE that!!)

And....we were invited to a party after the movie, out on the balcony. They served lovely platters of fruit, cheese and crackers. It was a gorgeous night out...and an all around wonderful experience.

Here's a couple of "cellphone" pics of the Arclight Theater

This is the entrance of the theater (picture taken from the balcony party)

And this is the lobby (picture taken from the upstairs bar...ya...they serve alcohol at this theater!!)

After 2 hours of laughing and relating and even learning a few things....we were seriously hungry. And for some reason, we both were craving breakfast food. Natalie was dying for eggs benedict and I wanted poached eggs.

Anyways, since August seems to be all about Julia Child, which it should be since her birthday is August 15th, I decided that this blog would include a Julia Child, Mastering the Art of French Cooking recipe....

Mousseline Au Chocolat

But first....lets "get in the mood"

How does it look? You know....it would be kinda fun to cook with just......errr.....never mind.

Anyways.....

Let me quote what I would have to say is the most understated sentence I've ever read in a cookbook:

"Among all the recipes for chocolate mousse this is one of the best....."

This chocolate mousse does things to your mouth....and your taste buds that should only be done in private. And thats all I'm going to say about that before I start talking about sex and orgasms and other sensual food porn-ish things.

4 eggs, separated

3/4 cup fine sugar (I used bakers sugar)

1/4 cup orange liqueur

6 oz semi-sweet baking chocolate (I used bitter-sweet by accident)

4 tablespoons strong coffee

6 oz unsalted butter, softened (I didn't have unsalted so I used regular)

pinch of salt

1 tablespoon granulated sugar

Beat the egg yolks and sugar together until the mixture is thick, pale yellow and forms a dissolving ribbon

Beat in the orange liqueur. Set the mixing bowl over a not-quite-simmering pot of water and continue beating for 3 - 4 minutes until the mixture is foamy.

Then place the bowl over cold water and beat for another 3 - 4 minutes until the mixture is cool and forms the ribbon again. Julia says that it will have the consistency of mayonnaise.

Chop up all your chocolate

Combine the chocolate and coffee and melt in a double boiler or if you don't have one, (cuz I don't) put it in a bowl and put the bowl over a pot of simmering water ...