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Archive for May, 2010

Chicken Chili

Chicken Chili

My husband belongs to a Blacksmith Guild and periodically they get together at each others Forges to bust on each other oh I mean to do serious demos. I had made this Chicken Chili before, and it’s by far the best Chili I have ever had. I figured this would be a good choice for those big manly Blacksmiths, and it was. The Chicken Chili was a success. The way I made it here, it’s plenty spicy for me, but you can certainly add more red chili flakes, chipotle or the original recipe called for cayenne pepper. Enjoy.

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 1/2 large chopped yellow onions

2 tbsp. olive oil

2 garlic cloves, minced

3 chopped bell peppers (I used 3/4 orange, 3/4 yellow and 3/4 green)

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp. red pepper flakes

1/2 tsp. dried oregano

1/2 chipotle in Adobo sauce, finely diced

2 tsp. kosher salt

2 (28 oz.) cans diced tomatoes (I recommend San Marzano tomatoes if you can find them)

1 (16oz.) can pinto beans, drained and rinsed

Directions:

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season both sides with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.

Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Saute’ the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and saute’ just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, oregano, chipotle and kosher salt. Cook 5 minutes more. Place the canned tomatoes in the bowl of a food processor. Pulse 4-5 times to get a slightly smoother texture. Omit this step if you like it chunky. Add the tomatoes to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the rinsed beans, and allow to simmer for another 20 minutes.

Source: adapted from Annie’s Eats, originally from Barefoot Contessa Parties.

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Fresh Fruit Tart With Vanilla Pastry Creme

Fresh Fruit Tart With Vanilla Pastry Creme

When I first saw this Fruit Tart I just knew I had to make it and the perfect event was coming up. I get together with a group of Danish ladies once a month and it was my turn to host the party. So I decided on having an afternoon tea party. This in one of the desserts that I made that day and it was a huge success, everyone loved it. The pastry cream with the fresh fruit is simply delicious.

Making Fresh Fruit Tart

Making Fresh Fruit Tart

Ingredients:

For the tart dough:

1 large egg yolk

1 tbsp. heavy cream

½ tsp. vanilla extract

1 ¼ cups all-purpose flour

2/3 cup confectioners sugar

¼ tsp. salt

8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the pastry cream:

2 cups half-and-half

½ cup sugar

Pinch of salt

5 large egg yolks

3 tbsp. cornstarch

4 tbsp. cold unsalted butter, cut into 4 pieces

1 ½ tsp. vanilla extract

For the topping:

2 large kiwis, peeled and sliced

2-6 oz. raspberries

1-11 oz. mandarin oranges in water, drained

Apple jelly, for glazing

Directions:

To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture, process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than one hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375 degrees F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edges, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from oven and carefully remove weights and foil. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack and let cool.

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off he heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly onto the surface to prevent skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell. Arrange the fruit on top of the pastry cream as desired. Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fruit. Serve.

Source: slightly adapted from Annie’s Eats

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Agurkesalat

Agurkesalat

Summer is upon us and for those long hot summer days there is nothing better than a cool crisp Cucumber Salad. This is as close as I can get it to a real Danish Cucumber Salad, called Agurkesalat in Danish. I like to serve it on top of a fully loaded Hot Dog, as a refreshing side dish or it makes a wonderful snack all by itself. The English Cucumber has a thin peel which is crisp and not waxy. This is by far the better choice for this dish.

Cucumber Salad

Ingredients:

1 whole English cucumber

1 cup of water

1 cup of vinegar, white

1 cup of sugar

15 whole peppercorn

1 sprig fresh dill

Directions:

Slice cucumber into very thin slices. Combine water, vinegar, sugar and peppercorns in a small cooking pot and heat over medium heat until sugar is dissolved. Do not boil. Once liquid mixture is cooled off, add sliced cucumbers and dill. Place in refrigerator for 3 hours to marinade before serving. This salad becomes tastier as it sits. You can store it in the refrigerator for up to 1 week.

Source: My Danish Kitchen

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Hello Food Lovers

This is my very first post on My Danish Kitchen Blog. I look forward to posting different kinds of savory dishes as well as baked goodies. On occasion I will also be revisiting some favorite Danish recipes to share with you. I hope you enjoy this site and feel free to leave comments.

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