Pan Roasted New York Steak with Demi-Glace and Spinach Salad with Warm Bacon Dressing

Pan Roasted New York Steak with Demi-Glace and Spinach Salad with Warm Bacon Dressing

Oh, the irony!

The most popular dish I've ever published on this website is my Chicken with Mushroom Demi-Glace I prepared for #SundaySupper last autumn. Unfortunately, it was my least favorite dish I've ever profiled.

I'm still baffled by it. The recipe is from Chef Robert Irvine who is one of my favorite Food Network personalities, but more than that, the demi-glace is a derivative of an espagnole sauce which is taught in culinary schools. If it's profiled there, I assume it's fundamental which indicates I failed miserably the first time around. The other issue I have is with my garnish. I intended to top it with a small salad but the only thing that made it on the plate was a bit of bacon and a couple of spinach leaves.

I had to rectify this situation.

The Challenge

...can be summed up in one word: Redemption

The Source

I used the method described on page 41 of Think Like a Chef by Tom Colicchio. I used a salad by Alton Brown from foodnetwork.com and a basic demi-glace from Le Cordon Bleu.

Ingredients

8 ounces baby spinach leaves, washed and patted dry with paper towels
2 large hard boiled eggs, sliced thin
1 8-ounce container sliced white mushrooms
8 slices thick-cut bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 shallot, sliced thin plus 1 shallot minced
1 tablespoon olive oil
4 New York steaks
2 sprigs fresh thyme plus 2 teaspoons fresh thyme, chopped
2 tablespoons plus 2 tablespoons cut into small cubes unsalted butter, divided
2 cups beef stock
1 cup red wine
1 teaspoon whole peppercorns, crushed with the side of a knife
1 bay leaf

Method

1. Make the salad: Combine the spinach, eggs, mushrooms and sliced shallot in a large mixing bowl and set aside. Fry the bacon until crisp, then remove to a paper towel lined plate and crumble into bits. Reserve 3 tablespoons bacon fat and pour into a small saucepan and set aside separately from the spinach.

2. Roast the steaks: Using the olive oil, steaks, thyme sprigs and 2 tablespoons butter, prepare the steaks as I described in step 2 previously. While you allow for carryover cooking...

3. Prepare the demi-glace and finish the dish: Discard the leftover oil from the pan you roasted the steaks. Place it back over medium heat and add the chopped shallot, beef stock, chopped thyme, red wine, peppercorns and bay leaf. Scrape the bottom of the pan to loosen the fond and bring to a simmer over medium heat. Reduce by about half or until thick enough to coat the back of a spoon. Remove from heat and stir in the butter cubes one at a time until melted. Place the saucepan with the bacon fat over low heat. If the fat has solidified, render again then whisk in the red wine vinegar, sugar and mustard over low heat. Season with salt and pepper to taste, and toss with the spinach and bacon bits. To plate, place the steak off to one side, spoon some demi-glace over it with the salad off to the opposite side. I also served with mashed potatoes.

Successful?

I didn't realize it at the time but the demi-glace I describe above is a bit of a short cut, however it tasted much better than my earlier iteration. The salad was flavorful and complemented the beef well.

Lamb Shanks Roasted “a la Matignon”

Lamb Shanks Roasted “a la Matignon”

Happy 2014!

Before I proceed, I must first apologize for my extended absence last month. It wasn't planned but I found myself too busy to prepare a presentation-worthy dish. One issue I have been wrestling with over the course of the last few months is one of evolution. I'm still inspired by unusual cooking techniques, but I'm becoming confident in my execution. I've also discovered in this past year that pairing food and achieving balance of flavors has inspired me which takes time to plan my dishes.

I learned of this dish back in September when Chef Thomas Keller prepared it for Williams Sonoma during a live Google+ event. I was fascinated by it because I have never roasted lamb shanks and wanted to see for myself if the meat will break down enough to become tender. Also, the sauce intrigued me because I imagined it was extremely flavorful given the size of the mirepoix.

The Challenge

Successfully execute a cooking method I had never attempted.

The Source

The recipe for this dish can be found on the Williams-Sonoma website.

Ingredients

4 lamb shanks, approximately 1 1/4 - 1 1/2 pounds
Kosher salt
1/2 cup plus 1 tablespoon canola oil
1/2 cup chicken stock
3 large yellow onions, diced
4 large carrots, diced
2 large leeks, cleaned well and diced
4 large garlic cloves, peeled and lightly crushed
6 thyme sprigs, 6 parsley stems and 2 bay leaves tied together to form a bouquet garni
1 cup red wine
1 tablespoon red wine vinegar
1 teaspoon chives, chopped fine
Cooked polenta for serving

Method

1. Finish the mise en place: Preheat the oven to 275° Fahrenheit. Rinse the lamb shanks with cold water, then pat them dry and let them come up to room temperature, approximately 30 minutes.

2. Brown the shanks: Season the shanks with kosher salt. In a large sauté pan, heat 1/2 cup oil over high heat and, once hot, sear the shanks, on all sides and in batches of two until brown. Adjust the heat to prevent burning, if necessary. Once browned, remove the shanks and discard the oil.

3. Sweat the mirepoix and roast the shanks: Return the pan to medium-high heat and deglaze it with chicken stock, loosening any fond from the bottom with a wooden spoon. When the stock has almost evaporated, add the onions, carrots, leeks, garlic, bouquet garni and the remaining tablespoon oil, stirring frequently. Season the vegetables with kosher salt. Once the vegetables have softened but before they have browned, add the red wine and bring to a boil. Add the shanks back into the pan and cover it. Once the fluid starts to simmer, transfer the pan to the oven. Roast the shanks until the lamb is tender and the meat is almost falling off the bone, about 3 hours.

4. Finish the dish: Once the lamb has roasted, remove from the oven and let it rest to allow for any carryover cooking, approximately 30 minutes. Turn the temperature down to its lowest temperature and remove the lamb shanks to a serving platter, cover with aluminum foil, then put in the oven to keep warm. Strain the vegetables into a fat separator, and once separated, pour back into the original sauté pan. Add the red wine vinegar, then bring to a boil. Taste the sauce for desired consistency and adjust the seasoning, if necessary. Serve with polenta and garnish with chives.

Successful?

I shouldn't have been surprised but the sauce yielded incredible depth of flavor and balanced the lamb well. Despite my skepticism, the lamb was very tender and cook all the way through. My only criticism? The portion size is a little too big.

Light Stunt: Chicken Noodle Soup

Chicken Noodle Soup

Now that we are a full month into autumn, I have noticed many of my food blogger colleagues have embraced the flavors of pumpkin. A quick look at my facebook news feed will reveal countless dishes that use the flavor. Me? I enjoy it. I can see the appeal and I even published my own pumpkin dish last year, but I am vehemently opposed to using canned pureé. My feeling is that if you're going to use pureé, make it fresh. Not sure how? My friend, Willow of Will Cook For Friends, wrote a beautiful demonstration a couple of years ago.

However, today I'm not here to discuss pumpkin. The change of seasons also brings a change of weather. In fact, you could also call this time of year the start of cold and flu season, so I present a comfort food classic from scratch and come full circle to close the month of October like I opened it: with a soup. I advise to leave the canned soup next to the canned pumpkin at the supermarket and make some ahead of time to freeze it so you have it when you need it. After all, do you really want to subject your body to all those un-natural chemicals in the can when your immune system is weak?

The Source

I poached my chicken using the method described on page 20 of the recipe guide of Top Chef University DVD set primarily because I didn't like the method Tyler Florence uses in his recipe I found on foodnetwork.com. I already had chicken stock on hand and I couldn't see using a whole chicken for 1 1/2 cup of shredded chicken meat.

Ingredients

2 quarts chicken stock
5 chicken thighs, skins removed
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
8 ounces dried wide egg noodles (I used mini farfalle)
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Method

1. Poach the chicken: In a large stock pot (I used my 5-quart Dutch oven), combine the chicken thighs and chicken stock and bring to a simmer over medium heat, approximately 10 minutes. Once cooked, remove the chicken from the stock with a wooden spoon and shred into bite size pieces once cool enough to handle. Reserve both the stock and chicken, but set aside.

2. Finish the dish: In a separate stock pot, heat the oil over medium heat. Once hot, add the mirepoix components along with the bay leaf, garlic and thyme and sweat for approximately 6 minutes. Stir in the reserved chicken stock and raise heat to boil. Reduce to a simmer and add the egg noodles and cook until soft, approximately 5 minutes. Fold in the reserved chicken, and continue to cook until heated through. Season with salt and pepper, then spoon into warmed bowls, and garnish with fresh parsley. Serve immediately.

Successful?

Mrs. Stuntman fell asleep early the evening I prepared it, but brown bagged some leftovers the next day. She texted me during her lunch break to tell me how much she enjoyed it. On a side note, I re-injured the same toe I referred to in August but hope to be back with you soon. In the meantime, Happy Halloween!

Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables for a Cinco de Mayo #SundaySupper

Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables

I was probably a senior in high school when I was out with some friends on a Saturday afternoon in late April when the discussion of local Cinco de Mayo events arose when (despite three years of Spanish classes and not realizing the literal translation) I asked, when is cinco de mayo?

Not to be confused with Mexico's Independence Day (which is celebrated on September 16th), probably the most historically accurate account surrounding the day I found is on History Channel's website. It is also the theme for this week's #SundaySupper event due to it being so timely.

The Challenge

Quite simply, authenticity. So much of ethnic cuisine has been polluted by American influences, it's sometimes difficult to distinguish between the two.

The Source

I consider Chef Rick Bayless an authority on authentic Mexican cuisine, so I grabbed this recipe from his website.

Ingredients

1 lime, cut in half
1/2 teaspoon coarsely ground black peppercorns
1/4 teaspoon ground allspice
3 bay leaves
12 ounces raw shrimp, 40 to 50 count
1/2 small red onion, cut into 1/4-inch dice
1 ripe medium-small tomato, cored and cut into 1/4-inch dice
5 radishes, finely diced
1 1/2 tablespoons finely chopped fresh cilantro
2 1/2 tablespoons freshly squeezed lime juice
2 1/2 tablespoons olive oil
2 1/2 tablespoons vegetable oil
1 teaspoon salt
Flour tortillas

Method

1. Cook the shrimp: Squeeze the juice from the two lime halves into a medium saucepan, then add the two rinds. Add in 1 quart water, black peppercorns, allspice and bay leaves. Cover and simmer over medium-low heat for 10 minutes. Add the shrimp, recover and raise the heat to high until a bare simmer is reached. Immediately remove the saucepan from heat and drain the fluid. Recover the saucepan and set aside for five to 8 minutes, or until the shrimp are fully cooked through. Shock the shrimp by running cold water over them to stop any further carryover cooking. Peel and devein the shrimp, if necessary and cut the shrimp into 1/22-inch pieces if using medium or large shrimp. Add the shrimp to a bowl and combine with the red onion, radishes, tomatoes and cilantro. Toss to combine.

2. Make the dressing and finish the dish: In a small bowl, whisk together the lime juice, olive oil, vegetable oil, and salt. Pour the dressing over the shrimp and toss to coat. Cover and refrigerate. When ready to serve, add the shrimp mixture to flour tortillas and serve.

Successful?

The weather here locally has been warm this week, so this was light and refreshing. In preparing this dish, I was reminded that Mexican food is very delicious, but often labor intensive. In this case, the mise en place was a marathon. Ultimately, it was tasty and Mrs. Stuntman was happy with it.

¡Feliz Cinco de Mayo!

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama's Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi's Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma's Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D's Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita's Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy's Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue's Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Herb-Stuffed Chicken Thighs with Balsamic Jus

Herb-Stuffed Chicken Thighs with Balsamic Jus

While I was looking at The Flavor Bible one day, I noted that balsamic vinegar and chicken complemented each other and I had seen many dishes that featured these two ingredients recently so I decided to test the flavor pair myself.

The Source

I adapted this dish from Food & Wine.

Ingredients

4 tablespoons unsalted butter
1 medium onion, thinly sliced
3 thyme sprigs
1 cup dry white wine
4 cups chicken stock or canned low-sodium broth
1 bay leaf
6 black peppercorns, crushed
1/2 cup balsamic vinegar
1/2 cup thinly sliced shallots
1 stick unsalted butter, softened
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh flat-leaf parsley, finely chopped
1 teaspoon garlic, minced
4 bone-in skin-on chicken thighs
Ksher salt and freshly ground pepper

Method

1. Melt the butter in a large saucepan over medium heat. Add the onion and thyme sprigs and cook, stirring occasionally, until the onion is softened and browned, about 10 minutes. Add 1/2 cup of the wine and boil over medium-high heat until the liquid is almost evaporated, about 3 minutes. Add the chicken stock, bay leaf and peppercorns and boil until reduced to 1 1/2 cups, about 30 minutes.

2. In a medium saucepan, combine the balsamic vinegar with the shallots and the remaining 1/2 cup of white wine and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the reduced chicken stock and cook for 2 minutes. Strain the sauce into a small saucepan.

3. In a bowl, combine the butter with the thyme, tarragon, parsley and garlic. Gently spread the mixture under the chicken skin. Season with salt and pepper and refrigerate until the butter is firm, about 1 hour.

4. Preheat the oven to 450° Fahrenheit. Lightly oil a oven-safe skillet. Add the chicken, skin side down, and cook over medium-high heat until browned, about 5 minutes. Turn the chicken skin side up and roast in the oven until cooked through, about 20 minutes, then transfer the chicken to a warm platter.

5. Pour the juices from the roasting pan into the balsamic jus. Reheat the balsamic jus, then pour into a sauceboat and serve with the chicken.

Successful?

The chicken stock took some of the bite out of the taste of the vinegar but the flavors do pair well.

Presenting: Chocolate Chicken Marsala Ravioli with Alfredo Sauce

Chocolate Chicken Marsala Ravioli with Alfredo Sauce

After my struggles earlier this month with the crab ravioli, I wanted to revisit a ravioli dish. Mrs. Stuntman would call me makulit, which loosely translates to 'stubborn' in Tagalog, however I needed to properly use the ravioli press (i.e. confirm the damn thing wasn't a waste of money) and needed to regain my confidence with fresh pasta.

I return this time with a slightly more involved preparation for the filling and a colored pasta made from with baking chocolate.

The Challenge

Sucessfully execute a ravioli dish.

The Sources

I used the same about.com page I used for the herb speckled ravioli; a Tyler Florence recipe on foodnetwork.com for the filling and an alfredo sauce from allrecipes.com.

Ingredients

For the filling:
8 ounces chicken breast, cut in strips
4 tablespoons extra-virgin olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
kosher salt and freshly ground black pepper
1 egg
1/4 cup heavy cream

For the pasta:
3 1/3 cups flour
3 ounces (80 grams) powdered baking chocolate
4 eggs
1 pinch kosher salt

For the sauce:
1/4 cup (4 tablespoons) unsalted butter
1 cup heavy cream
1 clove garlic, minced
1 1/2 cups freshly grated parmesan cheese
1/4 cup fresh Italian parsley, chopped

Method

1. Make the filling: Heat 2 tablespoons olive oil over medium-high heat. Add chicken and cook until brown. Add shallots and garlic. Deglaze with the Marsala. Take pan away from heat source and flambé. Return pan to stove. (The flame will extinguish on it's own in about 1 minute.) Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill while making the pasta dough.

2. Make the pasta dough: Omit the parsley, but add the cocoa with the salt. Otherwise, the instructions remain the same as the crab ravioli dish. (The link is above.)

3. Roll the dough: See the link above.

4. Make the ravioli: See the link above.

5. Make the sauce and finish the dish: Bring a large pot of salted water to a boil over high heat. Add in the ravioli and cook until the ravioli float to the top. Using a slotted spoon, remove the ravioli to a drain on a paper towel lined plate. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley. To plate, arrange ravioli in pasta bowls, spoon the alfredo over the ravioli and garnish with a parsley sprig.

Successful?

I was able to more effectively utilize the ravioli press, but still not to it's fullest potential. I realized that my pasta sheets weren't wide enough to accomodate all 12 ravioli spaces, so I only used one side, as demonstrated below.

I also spent less time completing the dish than my last attempt but it was still a marathon project. Also, you might have expected this pasta to be sweet due to the addition of the chocolate, but baking chocolate is unsweetened, so it was surprisingly savory. Ultimately, it was a little too rich but well worth the effort.

Riso alla Pitocca: Traditional Rice and Chicken

Riso alla Pitocca: Traditional Rice and Chicken

Did I mention how much I love braises in cold weather? This would be the fourth braised dish I've published this month (the third with chicken) so I'm declaring December the month of braising here at Crazy Foodie Stunts. This one caught my eye when I was preparing the polenta for the chicken cacciatore dish because it was on the opposite page from the polenta recipe. It uses Arborio rice in a way that I've never seen before (namely, risotto or arancini).

The Challenge

Using an alternate method to prepare an ingredient

The Source

Adapted from page 90 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup onion, coarsley chopped
1 cup carrot, coarsley chopped
1 cup celery, coarsley chopped
2 large cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 bay leaf
1 cup dry white wine
5 cups turkey stock, hot
2 cups Arborio rice
2 tablespoons butter
3 tablespoons, fresh Italian parsley, chopped
1/2 cup freshly grated Parmigiano, plus more for garnish

Method

1. Combine the onion, carrots, celery and garlic in a food processor and pulse to mince into a mirepoix.

2. Heat the olive oil in a saucepan over medium-high heat. Add the mirepoix and 1 teaspoon salt. Cook, stirring frequently, until the mirepoix has adsorbed the liquid, about 5 minutes. Add the chicken with the bay leaf and season with the remaining salt. Stir occasionally until the chicken has browned and caramelized on all sides, about 4 minutes.

3. Raise the heat and deglaze with the white wine, scraping any fond on the bottom of the pan, cooking until the wine has almost evaporated. Stir in the hot stock and add the rice. Bring to a boil, then cover and reduce heat to so the rice is bubbling gently. Cook until the rice and the chicken have cooked through and the consistency is creamy, about 14 minutes. Remove from heat and add the butter. Stir vigourously until melted. Stir in the parsley and 1/2 cup grated Parmigiano. Serve immediately in warmed pasta bowls.

Successful?

Despite a some flaws in execution (I'd use less mirepoix), I was very satisfied with this dish. It reminded me of risotto but a far easier preparation method.

Pollo alla Cacciatore con Polenta

Pollo alla Cacciatore con Polenta

Since I published the dessert course of a dinner party I hosted earlier this week, I thought I'd also profile the entreé course. I also wanted to do so to show my appreciation to Kaitlin of I Can Cook That because I used recipes from the cookbook I won in her giveaway. I've prepared Michael Chiarello's chicken cacciatore recipe and his polenta recipe in the past, but have since learned Chef Chiarello uses some non-traditional ingredients and wanted to update it.

I also love that Chef Bastianich uses yellow corn meal in her polenta. I've used the stuff that is labeled 'polenta' at the grocery store but struggled to find a significant difference. At almost twice the price it was difficult to justify. Her method is also slightly altered from others I've seen.

The Challenge

Update a dish I profiled earlier with more authentic ingredients.

The Source

Adapted from pages 152 to 153 and 91 to 92 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

8 skin-on bone-in chicken thighs
kosher salt and freshly ground black pepper
all-purpose flour
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 small yellow onion, chopped
1/2 cup dry white wine
1 28-ounce can crushed tomatoes
1 tablespoon fresh oregano, minced
8 ounces fresh white mushrooms, sliced
1 red bell pepper, cored, seeded and cut into 1/2-inch strips
1 yellow bell pepper, cored, seeded and cut into 1/2-inch strips
8 cups water, divided
2 bay leaves
1 tablespoon kosher salt, or as needed
1 1/2 cups yellow corn meal
1 tablespoon fresh Italian parsley, chopped fine (for garnish)

Method

1. Season the chicken with kosher salt and freshly ground black pepper. Dredge the chicken in the flour coating them lightly. Heat th vegetable oil in a wide pan with 2 tablespoons of the olive oil and add the chicken to brown. Cook in batches if all of the chicken doesn't fit into the pan at once. Once browned, remove from pan onto a plate.

2. Add the onion to the fat in the pan, stirring for 5 minutes. Deglaze the pan with the white wine and bring to a boil, cooking until reduced by half, about 3 minutes. Add the tomatoes and oregano, lightly seasoning the fluid with salt and pepper. Add the chicken back to the pan, reducing to a simmer, cover and cook for 20 minutes.

3. While the chicken simmers, heat the remaining 2 tablespoons in a skillet over medium-high heat. Add the mushrooms and peppers, tossing until the peppers are wilted but still crisp, seasoning with salt, about 8 minutes.

4. Add the vegetables to the chicken, cover and cook until the vegetables are tender, about 10 to 15 minutes, adding water to barely cover the chicken along the way if necessary.

5. While the vegetables sauté, bring 4 cups of water to a simmer in a small saucepan. Cover and keep warm over medium-low heat. Combine the remaining water, bay leaves and 1 tablespoon salt to a boil in a 3- to 4-quart saucepan over medium-high heat. When boiling, add the olive oil.

6. Slowly add the corn meal to the larger saucepan a little at a time, stirring continuously with a wooden spoon or spatula. This should take approximately 5 minutes. Once all the corn meal has been added, the mixture should be thick, with large bubbles popping on the surface. Reduce heat to medium-low and continue stirring until it becomes so thick that your spoon cannot move easily, about 4 minutes.

7. Add 1 cup of the reserved water to restore the mixture to a smoother consistency and continue stirring until thick. Repeat this process (adding water to loosen and then stirring until thick) until the corn meal is tender, about 20 minutes. Continue stirring weithout the water additions until the corn meal is shiny and it is thick enough to stand a spoon in it. To serve, spoon some polenta on a plate, adding the braising fluid, then topping with the chicken. Garnish with parsley.

Successful?

I kept the polenta a little looser than the recipe suggests so I could present it differently. Most other recipes I've seen combined 1 part polenta with 4 parts liquid, then stirring continuously until thick, so Chef Bastianich alters this process slightly.

Ultimately, the extra effort was worth it as I enjoyed the flavors, but more importantly, my guests did too.

Long-Cooked Hen in Tomato Sauce

Long-Cooked Hen in Tomato Sauce

This is about as spontaneous as I will get when it's regarding this publication. I hadn't planned on this dish until the day I prepared it. I had been looking at this recipe since the day I found it in one of my cookbooks and earlier this week curiosity got the best of me. Also, I already had all the ingredients required except for the chicken and tomatoes.

Braising is one of my favorite cooking techniques, especially in cold weather. In fact, I also have another braised dish planned for next week. Braised chicken is pretty common (I've prepared four braised chicken dishes within the last nine months alone.) but braising a whole chicken without breaking it down?

The Challenge

Successfully applying a standard cooking method to an unusual protein.

The Source

Taken from page 168 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher, but I also found it on Chef Chiarello's website, NapaStyle.

Ingredients

1/3 cup extra-virgin olive oil
2 cups onion, chopped
1 cup celery, diced
1 cup carrots, diced
2 tablespoons garlic, minced
2 bay leaves
Kosher salt
2 cups red wine
6 28-ounce cans whole tomatoes, partially pureéd through a meat grinder, or a food mill, or pilsed in a blender (I used 28-ounce cans of crushed tomatoes)
Freshly ground black pepper
1 4-pound whole fryer chicken
1/2 cup fresh basil, minced
1/4 cup fresh Italian (flat-leaf) parsley

Method

1. Preheat oven to 325° Fahrenheit. Heat the olive oil in a large stock pot over high heat. Add the onion, carrot, celery, garlic, bay leaves and 1 teaspoon salt. Cook, stirring occasionally for approximately 3 minutes. Reduce heat to medium and cook until the vegetables are lightly browned, about twenty minutes.

2. Deglaze with the wine and scrape the pot, loosening the fond. Add salt and pepper to taste, however add enough salt to season the chicken as it cooks.

3. Add the chicken, breast-side down, in the sauce and bring to a simmer. Transfer the pot to the oven and cook, uncovered until the chicken is very tender, about two hours, occasionally spooning the sauce over the chicken. Stir in the basil and parsley and cook for an additional fifteen minutes. Serve the chicken topped with sauce family style or the sauce with pasta as a first course and the chicken as a second course. Freeze any leftover sauce.

Successful?

A couple of notes: The stock pot I used to cook this chicken is the same one I used to brine whole chickens I buy. It's only 8 quarts, so when I prepare my brine I use only 1 gallon (or 4 quarts) of water because when I submerge the chicken in it, the displacement brings the fluid level to almost the top of the stock pot. I note this because I noticed that I was approaching the 4-quart line of my prep bowl as I was emptying my fourth can of tomatoes, so I only used 4 cans.

I also advise adding the chicken after bringing the tomatoes to a simmer (stirring occasionally) because I burned my mirepoix waiting for the tomatoes to heat.

Ultimately, the dish is a little bit of a departure for me because it was rustic and served family style but successful. Mrs. Stuntman enjoyed it and in the end, that's all that matters.