Showing posts with label tarragon. Show all posts
Showing posts with label tarragon. Show all posts

Sunday, January 12, 2014

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:

Sunday Supper Movement

Brilliant Breads and Breakfast Fare:
Amazing Appetizers and Cocktails:
Spectacular Soups and Salads:
Enticing Entrees:
Decadent Desserts:
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.

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Sunday, October 27, 2013

Bloody Rice for a Halloween #SundaySupper

Bloody Rice


No, I didn't actually cook rice in blood, but 'fess up and admit that I provoked you to click on my link out of curiosity, huh?

This week's #SundaySupper event has taken on a Halloween theme and is being hosted by Kathia of Basic N Delicious. I thought I'd get into the spirit by renaming my red wine risotto. In discussing risotto with some other food blogger colleagues, I have found a love/hate relationship with the dish. They either love preparing it or are scared of it. You might note where my allegiance lies with my numerous risotto dishes I've published already. It isn't a difficult dish to prepare; it just requires constant attention so a completed mise en place is essential before beginning.

The Challenge

Risotto doesn't get more basic than this version. Could the flavor of the wine stand alone?

The Source

I used Chef Fabio Viviani's recipe I found on his website.

Ingredients

1 quart chicken stock
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 cup Arborio rice
1 cup red wine
1/3 cup shredded parmesan plus more for garnish
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon fresh tarragon, chopped for garnish

Method

1. Place the chicken stock in a medium saucepan and bring to a gentle simmer. Heat the olive oil in a large skillet over medium heat. Once hot, add the onions to the oil and sweat them until softened, approximately 5 minutes. Add in the rice to toast and stir so that each grain of rice is coated in the oil. Deglaze the pan with red wine and stir the rice continually to loosen any fond until most of the liquid has been mostly absorbed. Add one ladle of the simmering chicken stock to the rice and stir continually until it has been absorbed. Continue the process of adding stock and stirring until absorbed until the rice is al dente and the mixture is creamy. Periodically taste the rice after the first two or three additions of stock to determine when the rice has cooked through. You may or may not need all of the stock. Once the rice has cooked, remove from heat and stir in the butter and parmesan, then season with salt and pepper to taste. Spoon into warmed bowls and garnish with extra parmesan and tarragon.

Successful?

I've documented the risotto process in my other dishes, but I wanted to share the striking photo I took when I deglazed the rice.


Despite it being a rather plain dish, the red wine in addition to the other seasonings made the dish flavorful. I especially liked the tarragon garnish because it provided a contrast in flavor, however I think I might try some additional flavors next time. This dish is also reminiscent of a risotto bianco that can be found on page 121 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher. Chef Chiarello recommends using this it as a base and then stirring in sauces such as pesto or Bolognese to add flavor.

Other Sunday Supper Participants

Sunday Supper Movement

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

COCKTAILS

SWEETS AND DESSERTS

CUPCAKES, COOKIES AND MORE

APPETIZER, MAIN MEALS

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Monday, August 26, 2013

Summer Panzanella

Summer Panzanella


Like my gazpacho dish I published last month, panzanella has been on my radar for a while. The dish originates out of Tuscany and it's a tomato and bread salad that, like gazpacho, is also popular in the warm summer months when tomatoes are in season. This dish also allowed me to return to my roots by making food from scratch.

The Challenge

Making a pantry item from scratch to be used in another dish.

The Source

I guess you could say I'm returning to my roots in this respect too because I used Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher as my source. The croutons can be found on page 38 and the panzanella is on page 94.

Ingredients

1/2 stick (1/4 cup) unsalted butter
6 cups crust-free, day-old bread, cut into 1/2-inch cubes
6 tablespoons finely grated parmesan cheese, plus more shaved slices from a wedge for garnish
2 pounds tomatoes, peeled, seeded and diced
1/4 cup red onion, minced
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh basil, chopped
2 tablespoons fresh tarragon, chopped
Kosher salt and freshly ground black pepper, to taste
2 cups arugula

Method

1. Make the croutons: Preheat oven to 350° Fahrenheit. Melt the butter over medium heat in a large skillet. When it begins to foam, add the bread and toss to coat in the butter, then add the grated parmesan and toss again. Immediately transfer the bread to a foil-lined sheet pan and place in the oven, tossing the bread once or twice, until the bread is crisp and lightly colored outside but still soft inside, approximately 15 minutes. Remove from the oven and cool completely.


2. Combine the panzanella ingredients: Drain the tomatoes of any excess fluid in a colander while preparing the rest of your mise en place. In a large bowl, combine the tomatoes, onion, garlic, olive oil, garlic, lemon juice, basil, tarragon, croutons, salt, and pepper. Divide the salad onto serving plates and garnish with arugula and shaved Parmesan.

Successful?

When I presented this salad to Mrs. Stuntman, she complained about the absence of protein (i.e. no bacon? fried egg?). Then she tasted it. I must admit, I'm not a huge fan of raw tomatoes, but it was one of the most well-seasoned and balanced salads I've eaten. I also wanted to get this dish in before the summer tomato season was finished this year. Chef Chiarello has also adapted the concept of the panzanella for the autumn, winter and spring using produce in season so I hope to profile those versions in the future.

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Saturday, June 15, 2013

Beer Can Chicken for a Father's Day #SundaySupper

Beer Can Chicken


Happy Father's Day!

This dish is one of my all-time favorites. I love beer can chickens for several reasons:

1) They are great fun for backyard barbecues in the summer. What's funnier than a chicken with a can of beer up it's backside?
2) When prepared properly, it tastes great and the meat is juicy.
3) The preparation is simple which frees you to focus on your side dishes.

For a while, it made it into my regular rotation of dinners (I prepared one once or twice per month), but I haven't prepared it as frequently in recent months because I don't have a grill. The principles are still the same. I brine the chicken beforehand to add flavor and moisture.

The Challenge

Adapt a traditionally grilled dish so it is prepared in the oven

The Source

The ingredients are a Foodie Stuntman original, but I was helped along with the method from food.com.

Ingredients

4 quarts cold water
1 cup sugar
1 cup plus 1 teaspoon kosher salt, divided
1 whole fryer chicken, (I used a 5-pound bird)
1 12-fluid ounce can cheap beer
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 teaspoon each of fresh herbs

Method

1. Brine the chicken: Add 1 cup sugar and salt to water and stir until dissolved. Place the chicken in an 8 quart (or larger) container and pour the brine over the chicken. (You might need to put something on top of the chicken to keep it fully submerged.) Cover and refrigerate for 2 hours to overnight.


2. Season and cook the chicken: Remove one rack from the oven and place the other on the lowest level possible. Preheat the oven to 375° Fahrenheit. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and rub the olive oil into the skin of the bird on all sides. Combine the salt, pepper and herbs into a bowl and rub underneath the skin of the breast, inside the cavity and on the skin on all sides.


Remove the top of the can of beer with a can opener and discard about one-third of the beer (or drink it). Add the red pepper flakes and a couple of leftover sprigs of herbs into the beer. Put the beer on a baking sheet and position the chicken over the beer so that the opening of the can is inserted into the cavity of the chicken so that the chicken stands upright. Tuck the wingtips behind the breasts similar to how you would truss the chicken. Place the chicken in the oven and cook until the internal temperature in the thickest part of the thigh (without touching the bone) reaches 175° Fahrenheit, approximately 75 minutes to 90 minutes. Remove the chicken from the oven and let it rest for 15 minutes to allow for carryover cooking. Carve and serve.

Successful?

I chose to keep the brine simple but you can flavor it with other ingredients if you wish. You might also wonder why I didn't specify which herbs I used to season the chicken. I had leftover herbs from the chimichurri sauce but it can vary with whatever is on hand at the time you prepare the chicken. Also, freeze the leftover carcass to make some chicken stock.

Other Sunday Supper Participants

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

Dad’s Favorite Main Dishes:
Dad’s Favorite Appetizers and Sides:
Dad’s Favorite Desserts
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Tuesday, June 11, 2013

Light Stunt: Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce


I prepared this dish out of curiosity, more than anything. I had seen it prepared by a number of Food Network personalities and even a local TV journalist put one on her personal blog. Chimichurri sauce originates from Argentina and traditionally pairs with grilled beef but can also be paired with chicken, fish or used as a marinade. From the recipe, I could determine that it's similar to a Genovese pesto with similar ingredients (raw herbs, garlic and oil) but I also noted that, because this sauce is served cool, it would be a refreshing contrast to grilled proteins.

The Source

The sauce was taken from page 26 of the recipe guide of Top Chef University DVD set.

Ingredients

1 flank steak, about 2 pounds
Kosher salt
Freshly ground black pepper
1/4 shallot, peeled and chopped roughly
1 small clove garlic, peeled
3 tablespoons red wine vinegar
Juice from 1 lemon
1 pinch lemon zest
1/4 teaspoon red pepper flakes
1/2 bunch fresh chives
1/4 bunch fresh flat leaf parsley
Leaves from 2 sprigs fresh thyme
3 sprigs fresh tarragon
1 tablespoon fresh oregano leaves
1 cup extra-virgin olive oil

Method

1. Remove flank steak from the refrigerator and let it come to room temperature, no more than 30 minutes. Pat the steak dry with paper towels and season it with salt and pepper. Heat a grill or grill pan over medium-high heat. Sear the steak over the grill about 6 minutes per side for medium rare, but check for doneness.
Once the proper temperature has been reached, remove and set aside for 5 minutes to allow for carryover cooking.

2. While the steak is resting, blend the shallot, garlic, lemon juice and lemon zest plus 1 tablespoon olive oil in a blender until the ingredients form a smooth paste. Add the herbs with the red pepper flakes and pulse until the herbs are chopped and the mixture forms a textured pureé. Add the oil and blend until the sauce is emulsified. All of the remaining oil may or may not be needed. To plate, slice the flank steak across the grain and serve topped with the sauce.

Successful?

I had a little difficulty categorizing this dish because I originally planned to just practice my presentation skills, but I also noted how quickly the dish came together which would make it perfect fir a weeknight meal.

In other news, did you see episode two of Next Food Network Star? I have a couple of questions: 1) Where was Bob and Susie this week? 2) How is Danushka still competing? The only explanation I can offer is that her burger was better than her competitors this week. I like the format of the challenge because it forced the contestants to effectively communicate their message but I was a little bored by the topic of burgers.

What are your thoughts? Reply in the comments.

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Tuesday, March 5, 2013

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.

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Monday, January 14, 2013

Pan-Seared Sea Scallops with Pea Purée and Prosciutto Bits

Pan-Seared Sea Scallops with Pea Purée and Prosciutto Bits


If you've ever watched an episode of Hell's Kitchen, you've probably seen Chef Ramsay scream at a contestant for improperly cooked scallops. I shyed away from cooking them for a long time because I heard they were easily overcooked.

One day at the supermarket, I finally got the courage to purchase them after I saw they were at a reasonable price. Also, I had recently ate scallops at a local restaurant but was a little disappointed and I wondered if I could prepare them better.

The Challenge

Properly prepare a scallops dish at home using a fine dining presentation.

The Source

I took inspiration from a recipe I found from an Australian cooking show, My Kitchen Rules, but with a few substitutions. First, I substituted the prosciutto crumbs for a simpler prosciutto bits recipe which can be found on page 25 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher, using a portion of the prosciutto my friends brought me the afternoon I served my crab ravioli dish. In addition, I substituted a pea purée for the parsnip purée. The recipe is courtesy of Chef Robert Dasalla, executive chef and co-owner of Little Chef Counter in the San Pedro Market Square of San Jose, California.

Ingredients

For the proscuitto:
1 tablespoon extra-virgin olive oil
4 ounces prosciutto, preferably from the shank, finely minced or ground on medium

For the pea purée:
2 cups English peas (frozen or fresh)
1 stick butter
1 sprig tarragon
2 tablspoons water if using fresh peas
1 tablespoon extra-virgin olive oil

For the scallops:
1 pound sea scallops
2 tablespoons unsalted butter
2 teaspoons extra-virgin olive oil
kosher salt and freshly ground black pepper

Method

1. Make the prosciutto bits: Heat the olive oil in a skillet over medium-high heat. Add the prosciutto and cook, stirring. The proscuitto should emit steam, as it's releasing it's moisture. Once the proscuitto starts to sizzle, reduce the heat to low and cook, stirring occasionally until the prosciutto are crisp, up to thirty minutes. Remove with a slotted spoon to a plate lined with several layers of paper towels.


2. While the prosciutto is crisping, prepare the pea purée. In a saucepan combine the peas, butter and tarragon and cook covered and set on high. Check every 5 minutes until the peas tender.


Once tender remove the tarragon sprig but leaving any loose leaves. Strain and save the liquid.


Add peas to a blender and begin to purée and gradually add the saved liquid until smooth. Discard any remaining liquid or if more liquid is needed add olive oil. Add olive oil to the purée to give it a shine. Taste and season if needed. Pass the purée through a Chinois or a fine mesh strainer for a more refined appearance.


3. Cook the scallops: Pat the scallops dry and season them on both sides with salt and pepper. Heat butter and oil in a large non-stick skillet over medium-high heat. Add scallops and cook for 1 minute on each side. To plate, spoon the purée across the plate, top with the scallops, then garnish with the prosciutto.

Successful?

In all honesty, I was happier with the prosciutto and the peas than I was with the scallops, as I added the butter to hot oil (instead of melting the butter in the oil), so the scallops didn't sear the way I would have preferred. A contributing factor in this was I used frozen scallops. Mrs. Stuntman was very pleased with this dish and, in fact, has requested I prepare it again.

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