Chicken Rice Pilaf for a Hometown Food #SundaySupper

Chicken Rice Pilaf for a Hometown Food #SundaySupper

Might I be nostalgic for a moment?

When I first married Mrs. Stuntman, my cooking skills were still in it's infancy. One evening when we were still newlyweds, I remember Mrs. Stuntman came home with some pre-marinaded boneless skinless chicken breasts which she dredged in breadcrumbs then sautéed and served with a side of Rice-A-Roni. It was a dish we enjoyed at the time so it made repeat appearances on the dinner table maybe once a month for a while.

I was reminded of this dish when I saw this week's #SundaySupper theme of Hometown Foods which has been hosted by Coleen of The Redhead Baker. I grew up in San Jose which hasn't distinguished a culinary identity from other cities yet so I chose San Francisco with it's iconic side dish.

The Challenge

Replicate the classic dish, but improve it with natural ingredients.

The Source

I was inspired by an article I found on bon appétit.com with some influence from a chicken and rice dish I published two years ago.

Ingredients

1 tablespoon olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
4 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
1 cup long grain white rice
1 1/2 cups chicken stock
1 teaspoon fresh flat-leaf Italian parsley, chopped

Method

1. Heat the olive oil in a medium saucepan over medium heat. Add the shallot to sweat, approximately 3 minutes. Stir in the garlic and cook until fragrant, approximately 30 seconds. Add the chicken to the pan and season with salt and pepper. Sauté the chicken until brown and caramelized, approximately 4 minutes.

2. Add the rice to the pan and stir to coat the grains, approximately 3 minutes. Add the chicken stock and bring to a boil, then cover and reduce to a simmer until all the chicken stock has been absorbed, approximately 12 to 15 minutes. Then remove from heat, fluff with a fork and adjust the seasoning if necessary. Cover and let it rest for approximately 10 minutes. Garnish with the parsley before serving it with your protein.

Successful?

This has been an educational experience, to say the least. I wanted to sear the chicken before adding the broth because I was concerned it wouldn't cook through if I were to just poach the pieces in the stock, which I found is exactly the manufacturer of Rice-A-Roni suggests on their box package as an alternative. I know this because I prepared the box version a couple of nights after I prepared my dish. Regardless of it being full of artificial ingredients, I found it to be rather bland. On a side note, I was amused to find that, despite the jingle claiming the dish to be the San Francisco Treat, Rice-A-Roni is owned by the Golden Grain Company out of Chicago, which is a unit of PepsiCo.

Before you go, please have a look at some of the other regional foods from this week's #SundaySupper participants

Breakfast

• Alamo City Breakfast Tacos by The Weekend Gourmet
• Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
• Mickey Mouse Waffles by Wallflour Girl
• New York Style Bagels by The Girl In The Little Red Kitchen
• Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

• Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
• Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

• Baked Buffalo Chicken Wings by Peanut Butter and Peppers
• Cuban Sandwich Crostini by Casa de Crews
• Cuban Sandwich Dip by Family Foodie
• South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

• Chicken and Dumplings by Food Lust People Love
• Crockpot Cincinnati Chili by Palatable Pastime
• Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
• Honey Cola Baked Ham by Magnolia Days
• Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
• Joe's Special by Nosh My Way
• Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
• New England Beans and Cod by Cooking Chat
• Oven Toasted Ravioli by Curious Cuisiniere
• Philadelphia Tomato Pie by The Redhead Baker
• Pierogies by Hezzi D's Books and Cooks
• Portobello "Philly Cheese Steak" by PancakeWarriors
• Pozole Rojo by Simply Healthy Family
• Revved-up Poutine by Jane's Adventures in Dinner
• Rice with Pork and Pineapple by Basic N Delicious
• San Francisco Cioppino by Eat, Drink and be Tracy
• Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
• Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
• The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
• Upper Peninsula Pasties by Recipes Food and Cooking
• Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
• Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

• 1905 Salad by Supper for a Steal
• Chicken Rice Pilaf by Crazy Foodie Stunts
• Classic Italian Risotto in Bianco by La Bella Vita Cucina
• Greek Salad with Potato Salad by Ruffles & Truffles
• Korean Steamed Eggs by Hip Foodie Mom
• Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

• Apple Crisp by Serena Bakes Simply From Scratch
• Buckeye Cupcakes by Desserts Required
• Carob Bumpy Cake by Pies and Plots
• Chocolate Earthquake Cake by That Skinny Chick Can Bake
• Chocolate Pocky Cake by NinjaBaker
• Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
• Lemon Buttermilk Bundt Cake by Alida's Kitchen
• Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
• Mile High Strawberry Pie by Cindy's Recipes and Writings
• Pear Parkin by Happy Baking Days
• Vegan Timbits by Killer Bunnies, Inc
• Vernors Cake by Country Girl in the Village

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.

Spaghetti with Mushroom Ragù

Spaghetti with Mushroom Ragù

I prepared this dish out of curiosity, more than anything. This is a Lidia Bastianich recipe but Anne Burrell has a version in her cookbook too, which leads me to believe that this is a common dish in Italy.

The Challenge

Explore a common Italian dish

The Source

Adapted from pages 106-107 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1/2-ounce dried porcini mushrooms
1 1/2 cups warm water
1 1/2 pounds mixed mushrooms (I used a mixture of oyster and cremini mushrooms)
3 sprigs fresh thyme
1 sprig fresh rosemary, approximately 4-inches long
1 large sprig fresh sage with 4 or more leaves
1/4 cup extra-virgin olive oil
1/4 cup (4 tablespoons or 1/2 stick) unsalted butter
1 medium onion, finely chopped
3 large shallots, finely chopped
1/3 cup tomato paste
1 cup dry Marsala wine
4 cups homemade chicken stock, warmed
Kosher salt and freshly ground black pepper
3/4-pound dried spaghetti
Freshly grated parmigiano and chopped fresh Italian parsley (for garnish)

Method

1. Finish your mise en place: Soak the dried porcini in the warm water for thirty minutes. Once reconstituted, remove porcinis with a slotted spoon and squeeze out excess water back into the warmed water and reserve. Slice the porcinis into thin pieces no more than 1/4-inch wide. Clean and slice the mixed mushrooms into the same 1/4-inch wide pieces. Tie the thyme, rosemary and sage together with a piece of kitchen twine to form an herb bundle. Fire your salted pasta water(6-8 quarts) over high heat.

2. Prepare the mirepoix: Melt the butter in the olive oil in a large skillet over medium heat. Once melted add the shallots and onion, then season with salt. Sweat until softened, approximately 6 minutes. Add all mushrooms (mixed and porcini) evenly to the pan. Season again with salt and add the herb bundle. Cover the pan and raise the heat to medium-high, shaking the pan frequently so the mushrooms release their juices, approximately 3 minutes. Uncover and raise the heat to high, stirring continually until the mushrooms shrink and the juices evaporate, approximately 5 minutes. Once the pan is dry, create a well in the middle and drop in the tomato paste. Stir the paste and toast for a minute then stir it into mushrooms.

3. Simmer the ragù and boil the pasta: Deglaze the pan with the Marsala. Stir until the wine thickens and evaporates. Pour in the mushroom water and half of the chicken stock and bring to a boil, stirring to release any remaining fond. Reduce the heat to simmer and cover for approximately 20 minutes, adding stock when necessary to keep the mushrooms submerged. Uncover and continue to simmer for an additional 20 minutes, continuing to add stock when needed. Drop the spaghetti into the pasta water and boil for 1 to 2 minutes less than the box instructs. Reserve 1 cup of the pasta water.Once the mushrooms are tender and the sauce thickens, remove from heat and discard the herb bundle. Drain the pasta once completed and add to the ragù, stirring to blend the flavors. Season to taste with salt and pepper. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

When she tried this dish, Mrs. Stuntman said she missed her meats but had great flavor. I actually only used half of the ragù, partially because I did not boil that much pasta that particular evening, but more importantly, Chef Bastianich noted that it could be stirred into a risotto or polenta.

Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara

Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara

Within my first month of food blogging I went looking for a chicken parmesan recipe after I saw an advertisement while I was channel surfing one evening. I don't remember what the ad was trying to sell, but I remember it noting chicken parmesan. I ate the dish a few times during my trip to the Philippines to meet my wife's family and I immediately wanted to replicate the dish. I found a recipe from Pam of For the Love of Cooking that used a marinara sauce from scratch, but it required some equipment I didn't have at the time (an immersion blender and a Dutch oven), so I used store bought sauce.

With time, these issues have resolved themselves so I wanted to return to this recipe, in part, because I felt the original was incomplete without it. This also represented a perfect opportunity to show my appreciation for Kaitlin of I Can Cook That and use an item I won in the giveaway she hosted.

The Challenge

Successfully prepare the second half of a dish I cooked previously.

The Source

I used store-bought ravioli, but the sauce is adapted from For the Love of Cooking.

Ingredients

5-6 tomatoes (fresh from the garden if you can)
1/2 sweet yellow onion, diced into chunks
5-6 cloves of garlic
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of crushed red pepper (or more)
Kosher salt and fresh cracked pepper, to taste
1 28-ounce can of crushed tomatoes
1 teaspoon sugar (optional)
Dried oregano, to taste
fresh basil leaves, chiffonade
Parmesan cheese
1 package Buitoni Spicy Beef & Sausage Ravioli (or any other desired pasta)


Method

1. Preheat the oven to 375° Fahrenheit and heat a large pot of water to a boil. Score the tomatoes by removing the stems, then gently cut an X on the bottom of the tomatoes. Blanch the tomatoes by adding them to the boiling water for 10-15 seconds. Remove from water and immediately put into an ice bath to stop any carryover cooking. Once the tomatoes have cooled, gently peel off the skin.

Scored Tomatoes

Blanching Tomatoes

Shocking Tomatoes in Ice Bath

2. Halve the tomatoes and put on an aluminum foil lined baking sheet. Arrange the onion chunks around the tomatoes. Put the garlic cloves inside the tomato halves so the tomatoes will help prevent the garlic from burning and infuses the tomato with the roasted garlic flavor. Season the tomatoes, garlic and onions with the dried basil, oregano, Kosher salt, and pepper to taste. Drizzle with olive oil and roast for 30 to 40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Do not over cook them because the tomatoes will dry up.

About to be Roasted

3. Remove the roasted tomatoes and onions from the oven and put in a large Dutch Oven with the crushed tomatoes and pureé with an immersion blender. Taste and re-season with sugar (if desired), basil, oregano, salt or pepper, if needed. Cover with a lid and simmer for 2 to 4 hours

Roasted Vegetables about to be Pureéd

Simmering

4. During the last 30 minutes, bring a large pot of well-salted water to a boil. Drop your pasta in the water and cook until 1 minute less than the box suggests, reserving 1 cup pf pasta water. Drain the pasta in a colander and place in a large saute pan over medium low heat. Add spoonfuls of the marinara and toss to coat. Thin out the sauce with the reserved pasta water if necessary. Garnish with parmesan and fresh basil. Serve immediately.

Ravioli Boiling

Successful?

The specific flavor of ravioli was a request by my wife. While I don't think I'd eat this specific ravioli filling again, the extra work with the sauce was definitely worth it, when compared to Michael Chiarello's recipe.

Lastly, I wanted to note here that I normally don't advocate the use of dried herbs but in the case roasting vegetables in step 2, fresh herbs would burn so this is an exception.

Michael Chiarello's Ragù alla Marinara

Michael Chiarello's Ragù alla Marinara

Before I discuss the recipe, I'd like to discuss a few items:

1) Thank you for the incredible response to my fajitas recipe. For a website still in it's infancy (like this one), traffic numbers are important and this one has already received twice the number of hits in May than it received in previous months and we are only about halfway through. Many visitors were impressed with the homemade tortillas I made to accompany my fajitas however, I consider the gnocchi recipe I published in March far more ambitious. Check it out!

2) A special thanks to April of Ape's Eats, who announced me as the winner of her taco set giveaway. The items I won will appear on this website in the near future.

3) Who's watching the eighth season of The Next Food Network Star? My early favorite is Eric on Team Bobby because he's local to me (only an hour away by car), his point of view is similar to my own and it's pretty gutsy to resign from his position to become a contestant.

Now, onto the food...

In all honesty, this isn't the most exciting dish I've prepared (call it a Disturbed Foodie Stunt) but the budget's been especially tight recently. My family is always looking for ways to save money and we've been relying a lot on pasta dishes because they're cheap. Jarred pasta sauces will get the job done, but there is no control over the ingredients or the preservatives that are added to lengthen its shelf life at the supermarket. The other issue I have with these jarred sauces is that they are very expensive compared to purchasing the ingredients separately and making it at home. It's almost insulting!

One note regarding tomatoes used in pasta sauces. The best to use, when they're in season, are San Marzano tomatoes. However if they're not in season or not available, the best to use is the canned variety. I find this a little ironic because whenever I watch food competition shows, fine dining chefs always cringe at the thought of using canned food, yet this is an exception.

The Challenge

Save money without sacrificing flavor.

The Source

This recipe was taken from page 33 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup onion, minced
1 tablespoon fresh Italian parsley, chopped
1 large clove garlic, minced
4 cups tomato pureé
1 large fresh basil stem with leaves removed (I used 1 tablespoon fresh oregano leaves, chopped)
1 teaspoon kosher salt
Baking soda or sugar, if needed

Method

1. Heat the olive oil in a large nonreactive pot over moderate heat. Add the onion and sauté until translucent, about 8 minutes.

Add the parsley and garlic and cook briefly to release their fragrance.

Add the tomato pureé, basil and salt.

Simmer briskly until reduced to a saucelike consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavor develops, add a little water and continue cooking.

2. Taste and adjust the seasoning. If the sauce tastes too acidic, add a pinch of baking soda and cook 5 minutes more. If it needs a touch of sweetness add sugar and cook 5 more minutes. Remove the basil stem before tossing with pasta and serve.

Successful?

Yes, the sauce had more flavor than the store bought varieties. It needed neither sugar or baking soda. I waited until the pasta was cooked to add any water so I could use the pasta water to thin out the sauce.

I plan to revisit a more complex version of Marinara in the future. Will the extra work make the sauce better? Stay tuned...