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Posts Tagged ‘sauce’

Chicken Scallopine With Basil And Fontina Cheese

Chicken Scallopine With Basil And Fontina Cheese

I have made this Chicken Scallopine many times before and it is absolutely lovely. The Fontina cheese is what really makes this dish. I like to use a Danish Fontina which is mild, sweet and nutty. It is also a very soft cheese so it can be a bit challenging to shred. Try placing the cheese in the freezer for 10-15 minutes before shredding. Of course, you could simply just cut the cheese into very thin slices instead and place onto chicken. It should roll just fine since the cheese is so soft. This recipe was originally made with sage but I just love the basil flavor with the tomatoes.

Chicken Scallopine With Basil And Fontina Cheese

Ingredients:

6 skinless, boneless chicken breasts, pounded thin

salt and freshly ground pepper

6 large basil leaves, plus more

3 ounces grated Fontina cheese, shredded

3 tablespoons olive oil

1 large garlic clove, cut into thick slices

1/2 cup white wine

1 (28 ounces) can whole San Marzano tomatoes

a pinch of red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Special Equipment: toothpicks

Directions:

Rinse chicken breasts under cold running water and cut off any excess fat. Place one chicken breast in a large zip lock bag, press out inside air and close. Pound chicken breast thin using the smooth end of a meat tenderizer or a rolling-pin. Repeat with remaining chicken breasts.

Place chicken breast on plastic cutting board, narrow end facing you. Sprinkle with salt and pepper. Place on large basil leaf on top of chicken. Sprinkle with 1/2 ounce Fontina cheese (about 2 tablespoons). Starting with the narrow end, roll up chicken and seal with two toothpicks. Repeat with remaining chicken.

Warm the olive oil and garlic slices in a large heavy skillet over medium-high heat until garlic is fragrant. Add the chicken and brown on all sides. Remove the chicken to a plate and discard the garlic. Add the wine and simmer for 2 minutes, scraping the brown bits from the bottom of the skillet with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender or food processor and blend until smooth. Add the tomato mixture to the reduced wine, season with salt and pepper, stir to blend. Place the browned chicken breasts back into the skillet with the tomato sauce, cover and simmer for 10 minutes. Turn the chicken over and simmer covered for another 10 minutes. Chop extra basil and add to sauce, stir. Remove all toothpicks.

Spoon tomato sauce onto a warm serving platter. Cut each chicken breasts into half and place on top of tomato sauce. Serve immediately.

Chicken breasts rolled up and secured with toothpicks

Brown chicken on all sides.

Source: adapted from Giada De Laurentiis

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Champagne Cream Sauce

Champagne Cream Sauce

When I first made this cream sauce I was blown away, I mean, really blown away. I’ve had many fantastic cream sauces at different restaurants before, but this sauce tops them all. It is sweet and rich in taste, but not too rich. You can of course control the amount of cream you put into the sauce, which I put in very little cream and more champagne, and it is still incredibly rich in taste. The combination of the sweet carrots, shallots and champagne, pack this sauce full of flavor.

So when we had company visiting I wanted to serve something different, something special, not the typical run of the mill and this Champagne Cream Sauce immediately came to mind. And as an added bonus, it is pretty easy to make. No need to be slaving away over a hot stove for hours and hours. I served this with a mix of my favorite ravioli and a salad.

Ingredients:

6 tablespoon butter, divided

2 shallots, finely minced

2 carrots, peeled and thinly sliced

2 tablespoon tomato puree

1 1/2 cups chicken stock

3/4 cup Champagne

3 tablespoon flour

Heavy cream

Directions:

Melt 3 tablespoons of the butter in a skillet. Add the shallots and carrots and saute over medium-low heat until tender. Add the tomato puree and stir, cook until the mixture has begun to caramelize, 2-3 minutes. Add the chicken stock and Champagne and stir to blend. Bring to a simmer and reduce to about 1/3.

Once the sauce has reduced, heat the remaining 3 tablespoon of butter in a small saucepan. Add the flour and whisk, let it cook for 2-3 minutes to form a roux. Add the roux to the carrot mixture in the skillet and stir to mix well. Whisk in a little heavy cream and more champagne and/or chicken stock until the sauce has reached desired consistency. (Here I tend to go a little heavy on the Champagne). Pass the sauce through a strainer to remove the shallots and carrots. Serve warm atop your favorite Ravioli.

Source: Annie’s Eats, originally from Fotocuisine

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Raspberry Sauce

Raspberry Sauce

This is a delicious raspberry sauce with a gorgeous red color. Perfect for brownies, cakes, pies, ice cream. Do make sure to strain out the seeds so your sauce will be smooth and not crunchy.

Ingredients:

2 pints fresh raspberries

1/4 cup sugar

1 tablespoon lemon juice

2 tablespoon raspberry liquor

Directions:

Combine raspberries and sugar in saucepan. Cook over medium heat until berries are broken down, about 10 minutes. Remove from heat. Add lemon juice and liquor. Strain through a sieve to eliminate seeds.

Source: adapted from Emeril Lagasse

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Spagetthi al Pomodoreo al Forno

Spagetthi al Pomodoreo al Forno

I decided it would be fun to go to a cooking class at the Kitchen Barn. The class was hosted by Janie Jacobson and it turned out to be a really good class with lots of good information and some very delicious food. I was hoping for a little hands-on, but the class turned out to be an instructional class only. So what was on the menu you ask me, here it is:

  • Spaghetti al Pomodoro al Forno (Spaghetti in Sauce with Baked Tomatoes)
  • Black-eyed Pea Salad with Goat Cheese and Sun-dried Tomato Dressing
  • Tiramisu

I kept debating back and forth which dish I liked better and the Spaghetti won……I think….or was it the Pea Salad? I guess that means I’ll just have to make them myself and test taste them again. In any case, I wanted to share with you the Spaghetti al Pomodoro al Forno dish. It’s made with anchovies and fresh tomatoes which are baked in the oven. Now, I have never cooked with anchovies before and let me just say this. They are wonderful, however, I found it difficult to use real anchovies with their tiny little translucent bones. I know they simply just melt into the sauce but I think I’ll use anchovy paste next time. The anchovies do give a nice subtle background flavor that makes you go hmm what is that? Delicious. Note: the original recipe suggested 10 anchovy fillets, I used only approx 5 anchovy fillets.

Roasting tomatoes and anchovies

Roasting tomatoes and anchovies

Ingredients:

1 lb Spaghetti

2 lb fresh tomatoes

5 anchovy fillets in oil, drained

salt and freshly ground pepper to taste

pinch of red pepper flakes

3/4 cup olive oil

15 sprigs of fresh parsley

Directions:

Preheat oven to 400 degrees. To prepare the sauce slice the tomatoes horizontally into thick slices. Cover the bottom of an oven proof baking dish with a layer of the sliced tomatoes. Place the anchovies on top of tomato slices. Sprinkle with salt and pepper and a pinch of red pepper flakes. Pour olive oil over tomatoes. Place baking dish with tomatoes in the oven and bake for about 20 minutes. Coarsely chop parsley and set aside until needed. Bring a pot of cold water to a boil. Season water generously with salt and cook spaghetti until desired consistency, drain and set aside. Once done, remove tomatoes from oven and pour over spaghetti. Sprinkle with chopped parsley and toss well before serving.

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