Presenting: Chicken Piccata

Chicken Piccata

For those of you unfamiliar with my earlier work, I started a series called Presenting: where I attempt to improve my photography and/or plating.

Inspiration Behind the Dish

On Sunday of Food and Wine Conference, I spent a huge portion of that day attending workshops to improve presentation of my food. One of the sessions I attended was Every Picture Tells A Story by Denise Vivaldo of Denise Vivaldo Group. If you're unfamiliar with her, she's absolutely fantastic. It was fun to hear her reminisce about being on the sets of big name TV shows of the 1980s and 1990s working behind the scenes as a culinary producer. The seminar wasn't entirely a trip down memory lane. She gave some great advice too.

Dish Details

One of the tips I picked up during her workshop was to purchase a mobile photography studio so once I got home from Orlando, I went on Amazon and I did. I'm not presenting anything new because I've already published Chef Fabio Viviani's version of this dish. I'm using the dish solely as a prop to practice my photography. I pretty much stuck to Giada's recipe found on foodnetwork.com, so I respectfully request to go there for it in its entirety.

Final Thoughts

The picture needed very little editing. I used my smartphone on auto settings. The only thing I really did was add my logo and cropped the picture of some negative space. I welcome constructive criticism so please comment with it.

Simple Brined Roast Chicken with Herbs and Garlic for a Five Ingredient or Less #SundaySupper

Simple Brined Roast Chicken with Herbs and Garlic for a Five Ingredient or Less #SundaySupper

I have a bit of déjà vu here...You might remember about a year ago I prepared a salad for a #SundaySupper theme of Five Ingredients or Less. Well, the challenge has returned this week (this time hosted by T.R. of Gluten Free Crumbley) and I thought I'd give it a second shot.

Inspiration Behind the Dish

I still maintain that this challenge would be great on Top Chef either as a Quickfire Challenge or a Last Chance Kitchen dish. The rules specify that water, salt, pepper and cooking oil do not count towards the five ingredients. If memory serves me correctly, I relied upon a whole bunch of store-bought ingredients but didn't use any of the "freebee" ingredients. This time around, I've done a complete 180, using all of my freebees in addition to preparing a dish from scratch.

Dish Details

I understand that restaurants, during the process of hiring a head chef, will request each candidate to roast a whole chicken and I couldn't think of a more flavorful way to prepare one given the constraints. Other than a process of roasting a chicken (oven temperature and cooking time) I borrowed from Melissa d'Arabian, this is a Crazy Foodie Stunts original.

Ingredients

1 cup kosher salt plus more for seasoning
1 cup sugar
1 gallon water
1 4-to-5 pound whole chicken
3 to 4 cloves, smashed with the side of a knife
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh sage
Freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil

Method

1. Brine the chicken. Remove the giblets from the cavity of the chicken and place in a container that holds at least 8 quarts (I use a stockpot). In a separate large bowl, combine the water, 1 cup salt and sugar and stir until dissolved. Pour the season water (or brine) over the chicken, and if necessary weigh the chicken down with a bowl or salad size plate to fully submerge the chicken. Cover and refrigerate at least 2 hours to overnight.

2. Roast the chicken. Preheat the oven to 425° Fahrenheit. Remove the chicken from the brine, then discard the brine. Pat the inside and outside of the chicken dry with paper towels, then season the cavity with salt and pepper. Place the herbs and garlic into the cavity, then drizzle about 1 tablespoon (or more, as needed) olive oil over the outside of the bird on both sides and rub it in to coat it evenly. Truss the chicken in the manner described here, then put the bird on a rack in a roasting pan and roast in the oven until the internal temperature in the deepest part of the thigh (but not touching the bone) reaches 175° Fahrenheit, approximately 60 minutes. Remove the roasting pan from the oven and let the chicken rest for 10 to 15 minutes before carving.

Final Thoughts

I prepared this chicken on a Sunday. I dropped it into the brine at about 10am and removed it about 7 hours later once I was finished with #SundaySupper chat. It was actually one of the more flavorful chickens I've roasted, although it wasn't one of the more prettier pictures I've taken of my food. A whole chicken isn't commonly served in a restaurant setting simply due to the portion size but it makes for a great comfort food at home. If you have never brined your chickens in the past, I urge you to take the extra time to do so. You will be greatly rewarded.

Are you hungry but your pantry bare? Then review the other #SundaySupper dishes that have been prepared using minimal ingredients:

Drinks

• 2 Ingredient Orange Juice Frosty Drink by The Educators' Spin On It
• Five Ingredient Sangria by Our Good Life
• Pina Colada Summer Smoothie by Cosmopolitan Cornbread

Appetizers and Snacks

• 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
• Crescent Jalapeno Poppers by The Weekend Gourmet
• Crockpot Chicken Chili Dip by The Crumby Cupcake
• Gluten Free Peach Salsa by Gluten Free Crumbley
• Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
• Marinated Feta Tomato Skewers by Noshing with the Nolands
• Roasted Chili-Lime Peanuts by Casa de Crews
• Strawberry Coconut Soup with Mint by The Wimpy Vegetarian

Main Dish

• 3 Ingredient Steak Marinade by MealDiva
• Baked Fajita Chicken by Recipes Food and Cooking
• Crab Pasta by Caroline's Cooking
• Grilled Portobello Mushrooms by Palatable Pastime
• Healthy Chocolate Protein Pancakes by Momma's Meals
• Homemade Porcini Almond Pasta by The Joyful Foodie
• Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
• Nutella BLT Sandwich by Brunch with Joy
• Salmon in Puff Pastry by Sew You Think You Can Cook
• Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
• Simple Grilled Tilapia by Cooking Chat
• Simple Summer Shrimp and Asparagus by eating in instead
• Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
• Slow Cooker Teriyaki Chicken by Nosh My Way
• Slowcooker Ravioli Lasagne by Jane's Adventures in Dinner

Side Dish

• Brazilian Black Beans by Curious Cuisiniere
• Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
• Mashed Cauliflower with Parmesan by Hezzi-D's Books and Cooks
• Sauerkraut and Apple Salad by Cindy's Recipes and Writings
• Sesame Lime Edamame by Magnolia Days
• Southern Style Squash Casserole by Recipe for Perfection
• Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers

Desserts

• Apple Drop Candy by What Smells So Good?
• Chocolate Toffee Cookies by NinjaBaker.com
• Coconut White Chocolate Truffles by That Skinny Chick Can Bake
• Easy No Churn Peach Frozen Yogurt by Bobbi's Kozy Kitchen
• Fluffernutter Cookies by Pies and Plots
• Magic Pudding Dessert by Grumpy's Honeybunch
• No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
• Rhubarb Crumble by A Day in the Life on the Farm
• Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
• Recipe Substitution Tips by Sunday Supper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chicken alla Vendemmia for a Fabulous Fall Foods #SundaySupper

Chicken alla Vendemmia for a Fabulous Fall Foods #SundaySupper

After a ten minute google search, the best explanation of the autumnal equinox I could find notes that it occurs tomorrow, September 22nd this year. It is for this reason that the #SundaySupper Movement has decided to celebrate the Fall Harvest for this week's event which is co-hosted by Coleen of The Redhead Baker and Conni of The Foodie Army Wife.

To get our creative juices flowing, we were given a list of produce that comes into season during the autumn which triggered a memory of a trip to Napa Mrs. Stuntman and I made to celebrate our anniversary one year. We took a tour of one of the wineries in the area. The tour took the participants through the process of wine making. At one point, I remember the tour guide bringing us to a vine of grapes set aside specifically for the tour when he noted, if you return in August, you can actually pick grapes off of the vine. The list confirms the autumn harvest of grapes.

The Challenge

Highlight grapes, which isn't the first food that comes to mind when thinking of autumn foods..

The Source

Adapted from page 167 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

2 pounds rred seedless grapes
4 bone-in, skin-on chicken breasts
Kosher salt
Freshly ground black pepper
2 teaspoons fennel seeds, toasted in a dry skillet until fragrant then ground in a spice grinder
2 tablespoons extra-virgin olive oil
1/2 cup shallots, chopped
2 teaspoons fresh rosemary, minced
1/2 cup chicken stock
Grapes and rosemary sprigs for garnish

Method

1. Pureé the grapes. Pureé the grapes in a blender then pass through a sieve into a bowl, putting pressure on the solids to separating as much juice from them as possible. Yield should be just over 2 cups. Set aside.

2. Prepare the chicken. Preheat the chicken to 400° Fahrenheit. Season the chicken on all sides with the salt, pepper and fennel seeds. Heat a large oven proof skillet over medium-high heat and add the olive oil. Once the oil starts to smoke, add the chicken to the skillet, skin side down at first, but brown on all sides, approximately 7 minutes total then place the skillet in the oven until the chicken is cooked through, approximately 12 to 15 minutes. Remove the chicken from the pan and set aside to allow for carryover cooking while the sauce is prepared.

3. Prepare the sauce. Drain the fat from the pan except for 1 tablespoon, then place the skillet back on the stovetop over medium heat. Add the shallots to sweat, then add the minced rosemary and cook until fragrant, approximately 1 or 2 minutes. Deglaze the pan with the grape juice (scraping the bottom with a spoon) and simmer, reducing the fluid by half. Add in the chicken stock and any fluids that have secreted from the resting platter. Continue to simmer until the sauce thickens. Serve immediately, garnishing the plate with rosemary sprigs and grapes. I served mine with cooked spaghetti.

Successful?

It was a little unexpected but the sauce was sweet, yet complemented the chicken well. Mrs. Stuntman liked the dish, but wished I would have adapted it to use dark meat.

Before I leave you with the list of other bloggers who used fall foods in their dishes this week, I wanted to note that this weekend, the International Food Bloggers Conference was held this weekend here in Seattle. I wasn't able to attend but I could not pass up the opportunity to visit with out of town friends in addition to making new contacts. So this past Friday, I met with Joan of Chocolate Chocolate and More, Kim of Cravings of a Lunatic and Kiss My Smoke, Bobbi of Bobbi's Kozy Kitchen and Alice of A Mama, Baby and Shar-pei in the Kitchen for lunch but was joined later by Liz of That Skinny Chick Can Bake, Dionne of Try Anything Once and her sister Denise, and Nicole of Or Whatever You Do.

(L-R: Bobbi, me, Kim and Joan. Not pictured: Alice who took the picture)

Used with permission from Alice

For your consideration, I present other dishes for this week's theme.

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi's Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy's Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane's Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma's Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee's Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D's Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Presenting: Giada's Asian Chicken Salad

Giada's Asian Chicken Salad

Earlier this week, the weather was warm locally so I told Mrs. Stuntman that I didn't want to heat up the kitchen and settled upon a chicken salad instead. A quick search yielded a salad recipe from Giada I found on Food Network's website. I substituted chopped walnuts for slivered almonds and omitted the chow mein noodles because I forgot to purchase some when I went shopping for ingredients. It made a perfect dinner on a hot day.

Unlike the last time I promised this, I will be back Sunday with a dessert. Until then, I hope those reading this in the United States have a delightful Independence Day filled with great food, family and/or friends, and fireworks.

Light Stunt: Chicken Stir Fry with Spinach and Peanuts

Chicken Stir Fry with Spinach and Peanuts

Call this my first cookbook review.

A while back a college friend had given Mrs. Stuntman and I a copy of Fifty Shades of Chicken by FL Fowler. As you can imagine, I was a little skeptical. The book does contain fifty chicken preparations divided into three sections: the first using whole bird, the second using chicken parts and the third more complicated dishes. Preceding each recipe is some really corny dialog about how a chicken feels about being prepared. I'd rate it a PG-13.

So the other night, I was thumbing through the book looking for last minute dinner ideas and found this dish that looked appealing.

The Challenge

Determine whether this book is more style than substance.

The Source

Adapted from page 88

Ingredients

1 pound boneless skinless chicken thighs, cut into bite-size pieces
Kosher salt
Freshly ground black pepper
1/3 cup chicken stock
1 1/2 tablespoons soy sauce
1 teaspoon corn starch
1 teaspoon honey
1 1/2 tablespoons peanut oil
1 1/2 teaspoons toasted sesame oil
1 bunch scallions, chopped fine (separate whites from greens)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/8 teaspoon red pepper flakes
4 cups baby spinach
1/2 cup roasted peanuts
Cooked white rice, for serving

Method

1. Finish the mise en place: Season the chicken with salt and pepper. Whisk together the chicken stock, soy sauce, corn starch and honey, then set aside.

2. Sear the chicken: Put the peanut oil and sesame oil in a large non-stick skillet and place over medium-high heat. Once the oil starts to smoke, add the chicken and fry, stirring frequently until almost cooked through, approximately five to seven minutes. Remove the chicken to a plate and set aside once the chicken has browned.

3. Flavor the stir fry: Once the chicken has been removed, add the garlic, ginger, red pepper flakes and scallion whites. Stir until fragrant which should take a minute or two. Add the spinach and stir until wilted, an additional minute. Deglaze the skillet with the chicken stock mixture and bring to a rapid simmer, scraping up any fond from the bottom of the skillet. Once the fluids thicken, add the chicken, peanuts and scallion greens and cook until the chicken is cooked through, approximately one to two minutes. Toss to combine then serve over rice.

Successful?

If you can look past the cheesy elements of this book, it's a good book for beginning cooks. Mrs. Stuntman also enjoyed the dish which came together rather quickly; perfect for a weeknight meal.

Presenting: Asian Chicken and Cabbage Salad

Asian Chicken and Cabbage Salad

This post was fairly spontaneous. The weather this week has been very warm where I live. The predicted high temperature in San Francisco the day I typed this was 94 which is highly unusual. To give you an idea, a thirty minute drive east during the hottest days of July when it can often reach over 100, it's common for San Francisco not to break 80. This past Monday, after listening to the weather forecast I made a list to purchase ingredients for warm weather dishes such as ceviche and gazpacho. I also looked at salads and found one on Bon Appétit magazine's website that sounded refreshing.

It's subjective, but I'm also slowly coming to the realization that I take my best pictures outdoors. The picture of the gazpacho I referred to above wasn't taken by me, but my strawberry dessert I published last September and the Moscato themed dessert from a couple of weeks ago were, so I thought I could use the practice.

You might also contrast this salad to the salad I published for the Five Ingredients or Less #SundaySupper event because there are more than five ingredients in the dressing. I didn't adapt the recipe, so you can get it here.

Chicken and Spring Greens Salad with Raspberry Vinaigrette for a Five Ingredient or Less #SundaySupper

Chicken and Spring Greens Salad with Raspberry Vinaigrette

This one sounded like fun from the moment it was announced and presented it's own challenge. This week's #SundaySupper Movement theme is Five Ingredients or Less which is hosted by Alice of Hip Foodie Mom so I knew I had to participate. You might remember her when I welcomed her as a guest last month, so I wanted to participate this week, in part because I admire her so much.

The rules noted that water, salt, pepper and cooking oil did not count towards an ingredient list but the dish I created didn't use any of these ingredients directly anyway. Come to think of it, this challenge would be great to be used on Top Chef either as a Quickfire or Last Chance Kitchen, considering many professional chefs like to use many ingredients in their dishes. However, it has been done in the past, as demonstrated by Claire Robinson on 5 Ingredient Fix.

Before I proceed forward, I'd like to congratulate Brenda from Meal Planning Magic as the winner of my Carla Hall cookbook giveaway.

The Challenge

Prepare a dish using only five ingredients.

The Source

I've adapted the dish from one I found on myrecipes.com.

Ingredients

8 cups mixed spring salad greens
Diced meat from 1 store-bought rotisserie chicken
1 small size red onion, sliced thin
1/4 cup chopped pecans, toasted
3/4 cup store-bought raspberry vinaigrette

Method

1. Toss all ingredients and serve on chilled plates.

Successful?

This salad was well balanced in texture and flavor, with the pecans balancing out the chicken and the sweet dressing balancing out the salad greens.

Other Sunday Supper Participants

One innovation I'm pleased to share that Alice had brought to the Movement was this logo for this week's event. Very colorful, Alice!

Before you go, please check out the other participating bloggers in this week's #SundaySupper event:

Appetizers, Salads and Starters

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber "Noodle" Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Sides and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Homemade Ricotta from Seduction in the Kitchen
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen

Main Dishes

• Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
• Slow Cooker Turkey Half Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor's Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma's Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy's Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from The Dinner-Mom
• Spaghetti Squash with Simple Red Sauce from Momma's Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi's Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foiled Chicken from Meal Diva

Desserts and Beverages

• Flourless Chocolate Cake from Jane's Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Best Ever Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu's Menu
• Oreo Cookies and Cream Fudge from Alida's Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue's Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni's Food

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Presenting: Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad as #SundaySupper Turns Two

Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad

I was originally going to publish this dish separately primarily because it had made an appearance on my old website in the fall of 2010. If you're not familiar with my Presenting: series, it's where the challenge is either improve photography and/or plate presentation, however when I saw that the #SundaySupper Movement is celebrating it's second birthday this week I thought that it might be perfect considering how much the group has evolved since the very first #SundaySupper. I've only been involved with the group for about a year, but over that time, I've had several memorable moments but I'd have to say that my favorite occurred this past October when I had dinner with Isabel, the founder of #SundaySupper and Anne of Webicurean. I published a picture Mrs. Stuntman took that evening a couple of weeks later.

The secondary reason I wanted to republish this dish is because I have lost the recipe recently. It was from a magazine Mrs. Stuntman brought home from the supermarket one day, but I lost it about a year ago. I had prepared it once every few months (break it down and it's simply a seared protein with a pan sauce) because I had uploaded it to en petit chef but they deleted my post after they figured out that my original blog doesn't exist anymore. It is only recently that I added the salad.

The Challenge

Improve plate presentation

The Source

I remember the chicken recipe appeared in Cuisine at Home magazine but I couldn't tell you from what issue. The salad is from Williams-Sonoma.

Ingredients

1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
Kosher salt
1 cup arugula leaves
1/2 head radicchio, cut into bite-size pieces
1 head escarole, pale yellow inner leaves only, cut into bite-size pieces
1/2 cup fresh Italian parsley leaves
4 boneless skinless chicken breasts
Freshly ground black pepper
All-purpose flour, for dredging
1 8-ounce package sliced white mushrooms
4 ounces bacon cut into batons
1 cup dry white wine or chicken stock
1 cup heavy cream
1 tablespoon fresh tarragon, chopped
1 teaspoon apple cider vinegar

Method

1. Prepare the salad: Whisk together 1/4 cup olive oil with the red wine vinegar, balsamic vinegar and kosher salt (to taste) in the bottom of a salad bowl. Add the arugula, radicchio, escarole and parsley, but do not toss yet. Set aside in the refrigerator while the chicken is prepared.

2. Sear the chicken: In a large skillet, heat the remaining olive oil over medium-high heat. Season the chicken with salt and pepper, then dredge in flour. Once the oil starts to smoke, add the chicken to the pan and brown on both sides, approximately 5 to 7 minutes. Remove from pan and set aside.

3. Prepare the sauce and finish the dish: Add the bacon and mushrooms to the pan and cook until the bacon is almost crisp and the mushrooms have reduced, then add the white wine, heavy cream and chicken let it simmer for approximately 8 minutes to blend the flavors, scraping up any fond, and ensuring the chicken cooks through. Just before serving, add the tarragon, cider vinegar and season with salt and pepper. Toss the salad with it's dressing. Serve on warmed plates using the classic plating technique of starch at 10 o'clock, protein at 2 o'clock (with sauce underneath) and vegetables (i.e. salad) at 6 o'clock.

Successful?

For me, this recipe is tried and true so I knew the flavors work well with each other. From a plate presentation standpoint, will you agree with me that the picture above is better than the one previously published? It follows:

Other Sunday Supper Participants

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



Brilliant Breads and Breakfast Fare:

• Brioche aux Pépites de Chocolat from Food Lust People Love
• Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
• Celebration Strawberry Crepes from The Not So Cheesy Kitchen
• Homemade Brioche from Masala Herb
• Onion Cheddar Cheese Focaccia from Flour On My Face
• Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

• Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
• Blue Cheese Walnut Tarts from Magnolia Days
• Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
• Cheesy Twists from What Smells So Good?
• Key Lime Pie Martini from girlichef
• Pizza Dip from The Food Army Wife
• Slow Cooker Party Mix from Hot Momma's Kitchen Chaos

Spectacular Soups and Salads:

• Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
• Day at the Beach Healthy Tuna Salad from Shockingly Delicious
• Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
• Luscious Fruit Salad from Pescetarian Journal
• Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

• Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
• Chicken Shami Kebab from Soni's Food
• Chicken and Rice Dinner in the Crock from Momma's Meals
• Curried Chicken from The Foodie Patootie
• Healthy Chicken Tetrazzini from Citronlimette
• Imagination Stew from Cindy's Recipes and Writings
• Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
• Runny Egg Risotto from Jane's Adventures in Dinner
• Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
• Seafood Stew from Healthy. Delicious.
• Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
• Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
• Spicy Shrimp Tempura Rolls from kimchi MOM
• Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
• Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue's Nutrition Buzz

Decadent Desserts:

• Azuki Red Bean Ice Cream from The Ninja Baker
• Banana Pudding Parfaits from Hezzi-D's Books and Cooks
• Birthday Cake Macaron from A Kitchen Hoor's Adventures
• Caramel Peanut Butter and Jelly Bars from Pies and Pots
• Chocolate Mousse Torte from That Skinny Chick Can Bake
• Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
• Crumb Cake Brownies from Table for Seven
• Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
• Gluten-Free Epiphany Cake from Happy Baking Days
• Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
• Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
• Kahlua Toffee Ice Cream Cake from Webicurean
• Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
• Pineapple Coconut Cupcakes from Basic N Delicious
• S'mores Snack Cake from Alida's Kitchen

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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!

Chicken with Mushroom Demi-Glace for a Sauce It Up #SundaySupper

Chicken with Mushroom Demi-Glace

This week, the team at #SundaySupper Movement has decided to Sauce It Up so I thought I would take the opportunity to profile one of five mother sauces of classic French cuisine. In the past, I've only prepared two of the five in their purest form: Hollandaise and tomato; plus I've prepared derivatives of the Hollandaise and a Béchamel. This week, I have decided to prepare a derivative of a Espagnole: the demi-glace.

The Challenge

Expand my understanding of the five mother sauces.

The Source

I adapted this Robert Irvine dish I found on foodnetwork.com

Ingredients

3/4 ounce dried shiitake mushrooms
1 chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs (I used 4 bone-in skin-on thighs)
Kosher salt and freshly ground black pepper
2 tablespoon vegetable oil, divided
1 medium red onion, chopped
1 stalk celery, chopped
1 clove garlic, lightly crushed with the side of a knife blade
1/4 cup dry red wine
1/2 cup chicken stock
4 large tomatoes, cut into wedges
1 tablespoon fresh flat-leaf parsley, chopped
Leaves from 1 large sprig fresh thyme
Spinach leaves, for garnish

Method

1. Complete your mise en place. Place the dried mushrooms in a medium bowl and pour hot water over them and let them soak for 30 minutes to rehydrate. Once complete, strain the mushrooms through paper towels, reserving the soaking fluid and the mushrooms. Set aside. Preheat oven to 350° Fahrenheit. Pat the chicken dry with paper towels, then season on all sides with kosher salt and freshly ground black pepper.

2. Cook the chicken. Heat 1 tablespoon oil in a large sauté pan over medium high heat. Once hot, brown the chicken on all sides, then remove to a foil-lined baking sheet. Place the chicken in the oven and cook until the fluids from the chicken are clear and is fork tender, approximately 35 minutes. Remove from the oven and rest to allow for any carryover cooking.

3. While the chicken is in the oven, prepare the demi-glace. Heat the remaining oil in a medium saucepan over medium-high heat. Once hot, add the red onion, garlic and celery and sauté until lightly browned and softened. Deglaze the pan with red wine, scraping any fond from the bottom of the pan. Let most of the wine evaporate, then add the chicken stock, tomatoes, parsley and thyme. Bring to a boil and reduce the liquid by half, then strain out the solids. Place the fluid back into the saucepan and whisk in 1/2 cup of the reserved mushroom soaking fluid. Warm the sauce so that the flavors infuse. Remove from heat and fold in the mushrooms. Season with kosher salt and freshly ground black pepper, if necessary. To plate, spoon some sauce onto a warmed plate, top with chicken and garnish with spinach leaves.

Successful?

Unfortunately, there was a gap in time between when I finished the preparation of the dish and when I finally sat down to taste a cold meal. While the chicken was flavorful, the flavor of the mushrooms over-powered every other flavor in the sauce and not one of my better tasting dishes. I can't imagine this sauce being a classic and not being flavorful so I'll make another attempt in the future.

If I may, I'd like to comment on a poultry producer that has been in the news recently. If you're unaware, the Food Safety and Inspection Service traced a salmonella outbreak to three plants owned by Foster Farms that sickened over 300 people in twenty states, mostly in the west. A public uproar followed after Foster Farms declined to recall it's product. Normally, I am skeptical of a company that refuses to take no action against a potentially dangerous product but in this case, I understand the position of Foster Farms. Salmonella is a naturally occurring bacteria in raw poultry, so what is one supposed to do? First, follow raw poultry safe handling practices to reduce the risk of cross contamination. Second, cook the chicken to a temperature of at least 165° Fahrenheit which will kill the bacteria. I also read to cook leg quarters and wings to 175° Fahrenheit just to be sure.

This week's Sunday Supper Participants



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

Savory Sauces

• Port Wine and Fig Sauce from A Kitchen Hoor's Adventures
• Jalepeno Cranberry Sauce from Hot Momma's Kitchen Chaos
• Homemade Steak Sauce from Juanita's Cocina
• Tomato Kasundi from What Smells So Good?
• Homemade Tartar Sauce from The Foodie Army Wife
• Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
• Homemade Teriyaki Sauce from Curious Cuisiniere
• Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
• Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pastas with Sauce

• Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
• Italian-Style Tomato Sauce from Hezzi-D's Books and Cooks
• Homemade Guiltless Alfredo Sauce from Momma's Meals
• Sicilian Marinara Sauce from Growing Up Gabel
• Basil Pesto from Take A Bite Out of Boca
• Angel Hair Pasta with Neapolitan Sauce from Cookin' Mimi
• Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
• Lentil Marinara Pasta Sauce from Alida's Kitchen
• Lamb Ragout from Maroc Mama
• Black Walnut Kale Pesto with Zucchini Spaghetti from Sue's Nutrition Buzz
• Amatriciana Sauce from The Weekend Gourmet

Entreés with Sauces

• Chicken Tikka Masala from I Run For Wine
• Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
• Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
• Jack Daniel's Honey Barbecue Baked Wings from Chocolate Moosey
• Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
• Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
• Mrs. A's Skillet Lemon Chicken from Cupcakes & Kale Chips
• Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
• Sweet & Sour Garlic Chicken Wings from Big Bear's Wife

Sweet Sauces

• Banana Pudding Sauce from Killer Bunnies, Inc
• Raspberry Red Wine Sauce from Treats & Trinkets
• Pumpkin Applesauce from Bobbi's Kozy Kitchen
• Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
• Slow Cooker Applesauce from Citronlimette
• Apple Cider Caramel Sauce from The Messy Baker
• Port Wine Cranberry Sauce from Webicurean
• Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

• Sticky Toffee Pudding w/ Toffee Sauce from girlichef
• Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
• Pear Tatin with Rum Caramel Sauce from Jane's Adventures in Dinner
• Bananas Foster from MidLife Road Trip
• Baked Espresso Berry Pudding from The Urban Mrs
• Caramel Apple Sheet Cake from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.